How to make an omelette

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Stuart Gillies, head chef at Gordon Ramsay's Boxwood Café shows us how to whip up a plain omelette in two minutes flat


Take three free-range eggs, crack them into a bowl and whisk till the yolks and whites are well mixed. Season with a good pinch of sea salt and freshly ground black pepper.


Place your pan on a medium heat and give it a bit of time to heat up, it should be hot, but not smoking. Add a couple of knobs of butter and let it foam and melt, but not brown. Pour in your egg, then move the egg around the pan by swirling the pan and stirring with a spatula. As it starts to set, stop stirring and let it cook through slightly more.

The French way to serve an omelette, is baveuse, which means slightly runny in the middle, but you can cook yours through more thoroughly if you prefer.

To get the omelette out, tilt the pan upwards slightly, then use your spatula to fold a third of it inwards. Then fold the top down so that you have a rolled effect. At this stage you can tip the whole lot onto a plate with the fold at the bottom.


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