Three-Egg Omelette

Method

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1. Beat the eggs with the salt and pepper for 30 seconds until completely uniform, with no visible streaks of white.

   Mark done Start 30 sec timer

2. Heat a 20 cm non-stick pan over medium heat. Add the butter and swirl it as it foams — do not let it brown.

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3. Pour in the eggs. Count to five, then start stirring rapidly with a rubber spatula in small circles while shaking the pan.

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4. After about 25 seconds you will have a pan of soft, wet curds. Stop stirring.

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5. Spread the curds into an even layer and let them set undisturbed for 20 seconds.

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6. Scatter any filling across the third of the omelette nearest the handle.

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7. Tilt the pan away from you and use the spatula to fold that third over the middle.

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8. Roll the omelette to the far lip of the pan, then turn it out onto a warm plate, seam side down, using the pan to shape it into a neat oval.

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9. Rub the surface with a little butter for shine and serve immediately.

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Chef’s Tips

• Medium heat, and butter that foams but never browns. Colour on a French omelette is a fault.
• Take it off underdone. It keeps cooking on the plate for another twenty seconds.
• For an American diner omelette, cook it flatter and longer over lower heat and fold it in half.

Pairing Suggestions

• A green salad with vinaigrette
• Buttered toast
• A glass of cold white wine, for a light supper

Storage & Reheating

This is a dish measured in seconds. Do not make it ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.