Classic French Omelette



  1. Heat 15 g (½ oz) butter per 2 eggs in a hot pan until foaming. Add the beaten, seasoned eggs and stir with a fork for 8–10 seconds until they start to thicken.

  2. Working quickly, pull back the egg that sets and tip the pan so that the uncooked egg pours to the sides of the pan. Continue until the mixture is lightly set.

  3. Let the omelette cook for a minute or so until the bottom is slightly browned and the top lightly set; test with a palette knife. If using a filling, spoon it over half the omelette.

  4. Tilt the pan to one side and use a fork or palette knife to roll up or fold the omelette. Slide the omelette carefully out of the pan on to a warm plate and serve immediately.