Omelette

Let's cook

1. 1

   Beat until completely smooth

   Whisk the eggs for 30 seconds until absolutely uniform — no streaks of white at all. Streaks show up as pale rubbery patches.

2. 2

   Low heat, non-stick pan

   Melt the butter over low heat until it foams but does not colour. A browned omelette is an American omelette, not a French one.

   💡

   If the butter browns, the pan is too hot. Start again.

3. 3

   Agitate constantly

   Pour in the eggs and immediately stir with a spatula while shaking the pan, keeping the curds tiny and the mixture moving for about 45 seconds.

4. 4

   Stop and settle

   When it is mostly set but still wet on top, stop stirring and let it sit for 15 seconds to form a base.

5. 5

   Roll, do not fold

   Tilt the pan away from you and use the spatula to roll the omelette over on itself from the far edge, letting it fold into a cigar shape as it slides to the pan edge.

   💡

   Roll it out of the pan onto the plate in one motion — the seam ends up underneath.

6. 6

   Finish

   Turn onto a plate seam-side down, rub the top with a little butter for shine, and scatter with chives.

Nutrition & Safety