How to make the perfect omelette
It’s a simple dish, but so easy to get wrong. Here’s how the chefs do it.
- In a small bowl, whisk 3 free-range eggs with plenty of salt and pepper, adding a few chopped herbs if you like.
- 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.
- When the pan is hot (the butter will be foaming), pour in the eggs and swirl the pan to cover the base.
- 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.
- 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.