Preparation info
  • Serves


    • Difficulty


    • 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