eggs

The omelette

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I think people get intimidated by omelettes. No? Maybe it was just me. For YEARS (this was back when I used to pretend that porridge was healthy and/or filled me up till lunch) I was convinced I couldn’t make an omelette. I remembered my mother saying something about moving the outside bits in towards the centre as they cooked but this just screwed me up more. They always ended up scrambled.

So you’d be forgiven for thinking that you’re meant to hassle omelettes into life, but in my experience? Not so much. I don’t do it the French way (whisking on high heat – too labour intensive for me, it’s the morning and I haven’t made coffee yet), I do it like this:

Serves 2 adults and 1 toddler who’s already had breakfast but always wants whatever I’m having.

Method
1. Whisk 6 eggs in a bowl.
2. Melt some ghee or butter in a DECENT non-stick frying pan on a medium heat.
3. Pour in the eggs and go off and do something else. Fix your make-up, you’ve got tide marks on your cheek.
4. When it’s about 80% cooked, you can start fiddling. Try and run the uncooked egg off to the side or under the cooked bits.
5. Don’t wait till it’s totally solid, it’ll go rubbery.
6. Add salt (Maldon salt flakes changed my life and my cooking btw) and pepper.
7. Add some ham and spinach or whatever’s hanging out in the fridge.
8. Fold the omelette in two, then divide between two plates.
9. Consume.
10. You’re welcome.