Sort ingredients
miramarmike
QR Code
Listen
Pdf
If your omelette is to be perfectly round, you’ll need a small frying pan, preferably a fairly heavy-based one (I used a 23cm diameter one).
Crack the eggs into a jug or bowl, season generously, then whisk until just combined; if you overwhisk, you’ll introduce air into the mixture, which is not the aim here.
If you’re particularly hungry, add a third egg, but bear in mind that your omelette will then take slightly longer to cook.
Lay out any fillings by the hob. I often eat omelettes plain, but they are a good vehicle for most cooked leftovers, as well as grated cheese, chopped herbs, shredded ham, diced tomatoes, cooked or defrosted frozen spinach, etc.
Once you’re ready to cook, put a small frying pan on a medium-high heat, add the butter and swirl it around in the pan so it greases the entire base.
Once the butter has melted, it will begin to foam.
Wait for this to die down slightly, then pour in the eggs, which should sizzle as they hit the pan.
Shake the pan to distribute the eggs evenly across the base, then leave to cook undisturbed for 20 seconds, until the eggs begin to bubble up.
At this point, add any filling of your choice, remembering that this will be a classic rolled omelette, so there’s no need to confine it to one side.
The eggs should by now be beginning to set around the edge of the pan.
Using a spatula or fork, draw the cooked edges of the egg mix into the centre while shaking the pan to redistribute the liquid egg to the edges.
The omelette is done when it’s still slightly runny in the middle, though you can, of course, cook it right through, if that’s your preference.
Take the pan off the heat and fold two opposite edges into the middle.
Shake the pan so they roll together, then tilt the pan and turn out your omelette on to a warm plate.
Don’t worry if your omelette is not perfectly shaped – you can always tidy it up before serving, if you like. Season and eat immediately, while it’s still deliciously runny.