Setting and Folding an Omelette

Before cooking, prepare the filling and have a warmed plate ready for serving. Use clarified butter and heat the pan thoroughly. For a large serving, use a 20 cm pan for 3 eggs with 1 tbsp water. With a small pan, 2 eggs will be ample. Once cooked, slide on to the plate and serve.

1. Lightly whisk the eggs and water, then pour them into the foaming butter in a very hot pan, tilting it to coat it evenly.
2. Cook the eggs over a high heat, lifting the sides of the omelette to allow any egg that is not yet set to run on to the hot surface.

   

3. Once the omelette is set, but moist on top, add the filling. Fold the omelette in half or roll it to enclose the filling. Serve immediately.