Classic Omelette

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By Darren Purchese

The perfect omelette is a thing of beauty and is something that all good cooks should aspire to master. Omelettes can be cooked all the way through but I prefer mine runny in the middle with a faint touch of colour on the outside served with a simple dressed herb salad.

You’d be surprised how many chefs get an omelette wrong! Too much colour on the outside is a no no and the entire cooking process should be quick, your omelette should be cooked no longer than a minute for a slightly runny centre. Also mastering the transferring to a plate process is important for beautiful looking presentation. Fillings in an omelette are of course acceptable but don’t overload and use precooked fillings as the omelette is cooked quickly.

You can find the recipe for clarified butter here.

Time

0

hour

10

minutes

Degree of Difficulty

Easy

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0

Portions

1
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Ingredients

Servings

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 q.s. clarified butter
3 eggs, medium to large, fresh as possible at room temperature
 to taste salt flakes
 to taste cracked black pepper
1

Crack the eggs into a bowl and season with the salt and pepper. Lightly beat them with a fork. Take a clean nonstick frying pan and place over a medium heat, allow the pan to get hot before using a pastry brush to brush clarified butter onto the entire surface of the pan. Pour the eggs into the centre of the pan in one go and leave them to set slightly for 10 seconds. Take a fork and hold the pan with the handle and gently shake the pan while mixing the egg with the fork.

 

2

Use the fork to pull the set egg from the side of the pan into the wet centre and again leave to set for 10 seconds. Repeat the shaking and mixing of the pan and eggs with the fork. Cook the omelette for around 1-minute total for a slightly runny omelette and remove the pan from the heat. If you are right handed hold the saucepan in your left hand with the handle away from your body and tilt the handle up so the pan and omelette is angled downwards. Use the fork to roll the omelette over itself completely from the handle side to the opposite side. The omelette should be blonde on the pan side exterior.

 

3

Take a warm plate and bring the edge of the centre part of the plate to the edge of the pan close to the omelette. Simultaneously flip the pan toward the plate and push the plate toward the pan to flip the omelette onto the plate. This action will ensure the join of the omelette is underneath leaving a perfect rolled omelette with a slightly runny centre. Brush additional clarified butter onto the exterior of the omelette. Serve immediately with the herb salad and a couple of oven roasted vine tomatoes.

 

1
0 hours 0 minutes

Crack the eggs into a bowl and season with the salt and pepper. Lightly beat them with a fork. Take a clean nonstick frying pan and place over a medium heat, allow the pan to get hot before using a pastry brush to brush clarified butter onto the entire surface of the pan. Pour the eggs into the centre of the pan in one go and leave them to set slightly for 10 seconds. Take a fork and hold the pan with the handle and gently shake the pan while mixing the egg with the fork.

2
0 hours 0 minutes

Use the fork to pull the set egg from the side of the pan into the wet centre and again leave to set for 10 seconds. Repeat the shaking and mixing of the pan and eggs with the fork. Cook the omelette for around 1-minute total for a slightly runny omelette and remove the pan from the heat. If you are right handed hold the saucepan in your left hand with the handle away from your body and tilt the handle up so the pan and omelette is angled downwards. Use the fork to roll the omelette over itself completely from the handle side to the opposite side. The omelette should be blonde on the pan side exterior.

3
0 hours 0 minutes

Take a warm plate and bring the edge of the centre part of the plate to the edge of the pan close to the omelette. Simultaneously flip the pan toward the plate and push the plate toward the pan to flip the omelette onto the plate. This action will ensure the join of the omelette is underneath leaving a perfect rolled omelette with a slightly runny centre. Brush additional clarified butter onto the exterior of the omelette. Serve immediately with the herb salad and a couple of oven roasted vine tomatoes.

Recipe Tags basics, breakfast, egg