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Mains
Classic French Omelette
A pale, silken omelette, rolled in three precise motions — a simple test of a great egg.
Method
- 01
Beat the eggs thoroughly with salt and pepper.
- 02
Melt butter in a non-stick pan over medium heat.
- 03
Pour in the eggs; stir constantly with a fork.
- 04
As they begin to set, pause briefly, then fold one edge in.
- 05
Roll the omelette onto a plate into a soft cigar shape.
- 06
Finish with chives.
Chef's tip
Resist colour — a pale finish is the mark of a properly made omelette.
