The classic omelette is one of the most fundamental dishes in any cook’s arsenal. This recipe will teach you how to get it right every time. Why not try to create this quick and easy classic which is also often used as a test of a true chef! Break the eggs into a bowl. Mix them up, but without whisking them, or you’ll get scrambled eggs. Season with salt and pepper and stir in the milk.
Heat the butter until it is foaming gently but not turning brown. Pour in the egg mixture and drawing the mixture in from the edges for a neatly defined circle of sorts. The eggs should not set too quickly or take on too much colour.
Once the bottom half of the eggy puddle has set, stop stirring and allow it to cook for around half a minute. Once the eggs are almost completely set give the pan a good shake or tap.
Now, with a long, thin spatula, fold one half of the circle
over the other.
Slide onto a warmed plate. It should be just turning brown on the pan side but still yellow on the inside. Traditionally this omelette has no colour. Meaning no hint of brown — no wrinkles and is a little runny on the inside. The omelette can be served plain, or filled. Brush the top of the omelette with clarified butter before serving.
Note: Traditionally, omelettes are rolled using a cloth.