Omelette

A splendid omelette is very easy to make and is ready in a minute or so. A heavy-based non-stick frying pan removes the possibility of the omelette sticking to the surface. Break two or three eggs into a small bowl, then add 1 tablespoon heavy cream or crème fraîche and season with salt and pepper. Use a fork to break up the yolks but don’t beat the mixture. Heat the pan until really hot over high heat, then add a nut of butter [ideally, clarified]. When the butter is very hot, pour in the egg mixture and allow a few seconds for the omelette to begin to set. Using both a shaking technique and a rubber or wooden spatula, pull away the cooked mixture, tilting the pan so that the raw egg comes into contact with the heat of the pan. Now add a chosen filling such as crabmeat or skinned, seeded and diced tomato, then use the spatula to round off an inner edge of the omelette. Do the same on the other side, forming rounded ‘pinched’ ends. Hold the pan underneath the handle on a 4-5-degree angle to a plate, at a similar angle, then gently slide the omelette onto the plate.