Label
All
0
Clear all filters

Omelette

Rate this recipe

banner
Preparation info
  • Serves

    1

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

Anybody can make an omelette, but not everyone knows how to make a really sensational omelette. It takes practice to get it just right. The perfect omelette is light and melting, still slightly moist and creamy in the centre, while lightly browned but still tender on the outside, and not overcooked and leathery.

Happily, eggs are not expensive, so you can afford to practise until you perfect your skills. Until you become a dab hand with the omelette pan, it’s best to make individual

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title