Making a Folded Omelette

This is the classic French omelette which is traditionally cooked in a well-seasoned cast-iron pan, although here a non-stick frying pan serves the same purpose. For best results, allow 15 g butter and 3 eggs per omelette in a 20-cm pan.

1. Immediately before cooking, lightly beat the eggs and seasonings with a fork. Do not overbeat the mixture or the finished omelette will be stiff.

   

2. Heat the butter over a high heat until foaming. Pour in the eggs. Mix with a fork for even distribution.

   

3. Cook quickly, drawing in the edges with a fork to allow the uncooked egg to run underneath.

   

4. Tilt the pan and fold the omelette over towards one side of the pan, pushing it with the fork to help it roll.