It is often true that simple foods are the tastiest, and a classic omelette is the perfect example of this. A good omelette should be soft, golden-yellow and custard-like.
Makes 1 omelette
2 large eggs
Salt and pepper
Large knob of butter
40g cheese, grated
Your filling of choice, pre-cooked if necessary
Fresh parsley, chopped
- Get prepped: If you’re using cheese, grate it. If you’re using any other fillings, prepare them: for example, herbs, ham or spring onions will need to be chopped, while mushrooms, onions or bacon should be pan-fried.
- Whisk the eggs: Crack both eggs into a mixing bowl. Season with salt and black pepper and whisk the eggs until completely combined and frothy – you want to incorporate some air into them for a fluffy end result.
- Warm the pan: Place a 20cm non-stick pan over a medium-high heat and melt the butter, tilting the pan to coat the bottom evenly. When the butter stops sizzling, turn the heat to medium-low.
- In with the eggs: Pour the whisked eggs into the pan and immediately tilt the pan so that they coat the entire bottom. The eggs should sizzle on contact; if they don’t, you can keep cooking, but remember to heat the pan a little longer next time.
- Push and tilt: Use a spatula to gently push the cooked egg from the edges toward the centre of the pan, making space for the uncooked egg around the edges. Tilt the pan so that the uncooked egg flows into the open spaces.
- Quick cooking: The omelette will be ready in 1-2 minutes. When done, the bottom will be set and the edges will look a little crisp. The top of the omelette should still look fairly wet and uncooked, but without any loose, flowing liquid egg. The omelette will continue cooking from residual heat once out of the pan, so it’s important to finish when the top still seems a little underdone.
- Top it off: If using cheese and/or fillings, scatter them across the middle of the omelette.
- Fold: Fold the omelette in half over the fillings. (Or, if you want it to look a little fancy, fold the bottom third of the omelette up over the centre, then fold the top third down.)
- Slide: Gently slide the omelette onto a plate and garnish with parsley. Eat immediately.
A 20cm pan is a good size for a two-egg omelette. If your pan is bigger, your omelet will be thinner – or you could add an extra two eggs for an omelette that serves two people.