The Fluffiness of a Puffy Omelet Is Achieved by

Multiple Choice

The fluffiness of a puffy omelet is achieved by

A) whipping both yolks and whites together until a dry mass is achieved.
B) whipping whites until stiff and then folding them into separately whipped yolks.
C) pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides.
D) None of these are correct.