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Setting and Folding an Omelette
Appears in
Published 1999
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.
- Lightly whisk the eggs and water, then pour them into the foaming butter in a very hot pan, tilting it to coat it evenly.
- 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.
- 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.
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