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How to Make an Omelette

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By Neil Perry

Published 2005

  • About
I love omelettes – they are so versatile. They can be as simple as the one opposite, or as luxurious as you can imagine. If you add a freshly sliced truffle to eggs and cook a simple omelette you have a meal that is fit for a king, and doesn’t everyone deserve to be treated like royalty some days? I love to rustle one up on a Sunday lunch and serve with a green salad, some crusty bread and a good glass of red. Nothing is as simple and satisfying.
I find the easiest way to cook for two, three or four people is to make a large omelette in a big non-stick pan and cut it into generous wedges. It looks so good, and it is just as easy to quickly cook another, if need be. Nothing is quicker to make than an omelette. Remember that the secrets to a good crust are bubbling hot nut-brown butter and keeping the omelette runny and soft in the centre. This is a lush self-saucing dish. If you cook it perfectly it will be one of the yummiest things you eat. As with all things, you can cook an omelette ever so slowly, to create a solid melting texture, or cook it quickly at high heat. That is how I prefer it – I love a firm crust and a delicious wet interior.

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