How to make the perfect omelette

It’s a simple dish, but so easy to get wrong. Here’s how the chefs do it.

How to make the perfect omelette
  1. In a small bowl, whisk 3 free-range eggs with plenty of salt and pepper, adding a few chopped herbs if you like.

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  2. Melt a knob of butter or heat a splash of olive oil in a large non-stick pan over a medium heat. Tilt the pan to coat it in the butter or oil.

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  3. When the pan is hot (the butter will be foaming), pour in the eggs and swirl the pan to cover the base.

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  4. Using a spatula, gently draw the eggs in from the sides. Swirl the pan again so the uncooked egg fills any gaps. Loosen the pan by lifting up the edges with the spatula.

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  5. When the egg is almost cooked and the underside is golden brown, fold the omelette in half. The top of the omelette should still be verging on runny- you don;t want it to be solid and rubbery. Slide on to a warm plate to serve.

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September 2019