The difference between an OK omelette and a great one lies is patience. A lot of omelettes are cooked too quickly but with a little care you can create a delicious, soft, creamy omelette. My top tips for getting the best results are: 1) don’t add milk to the eggs 2) use a soft spatula to fold 3) don’t fold in half, instead fold in thirds. Before folding you can grate over some sharp cheese or simply grind over with salt and pepper.
Makes 1 omelette
3 large free range eggs
20g unsalted butter
salt and pepper
- Crack the eggs into a bowl then whisk thoroughly until there is no distinct white and yolk. Melt the butter in a small, non-stick frying pan on a medium to medium-high heat.
- Once the butter has melted, and is gently foaming, pour the egg mixture into the pan then allow to cook for 30 seconds. Drag the soft spatula from the outside edge of the mixture towards the centre then repeat around the pan. Tilt the pan to let the uncooked mixture fill any trenches left behind as you drag the spatula.
- Reduce the heat to medium and allow to cook slowly for 3 minutes until you can easily slide the spatula under one edge of the omelette and fold it towards the centre.
- Fold the opposite side towards the middle then slide gently onto your plate and grind over with salt and pepper. *For a more cooked centre turn over the whole omelette and allow to cook for 30 more seconds.