- 3 large free-range eggs
- 2 T liquid - either milk, water, stock or cream
- sea salt and freshly ground black pepper, to taste
- 1 T clarified butter (ghee)
- 1 T oil
Heat a non-stick, cast-iron or French omelette pan (20 - 25cm) over high heat.
Add the clarified butter and oil then tilt the pan to coat the entire surface.
Lightly mix the eggs with the liquid - I prefer to use cream, adding the seasoning to taste. You can use two chopsticks to mix, if you like.
Pour the egg mixture into the pan. As soon as the sides start to set, use a spatula to scrape the cooked egg to the middle and allow the uncooked egg to run onto the pan. Repeat this until the majority of the egg is cooked but still runny in middle. It should not take longer than 20 seconds.
Shake the pan to even out the eggs then turn off the heat.
If you're going to add a filling, this is the time to do it. Here are some yummy ideas for omelette fillings.
Place the omelette under a hot grill for 10 seconds.
To create a rolled omelette, fold one third over, tilt the pan and roll the omelette over onto a plate so that it forms a neat roll.
For a folded omelette, fold the side over to create a semi circle, bring the plate up to the edge of the pan and quickly tip the omelette onto the plate. Serve immediately.
Cook's tip: Read up on Chef Monche's tips and tricks for perfecting this delicious French-style omelette