To make the ideal omelette, start with fresh eggs at room temperature. Crack the eggs in to a jug. Add tablespoon of water. You could also use milk in lieu for a lighter, fluffier omelette or even a dash of narrow cream for a richer, creamier omelette.
Use a fork to gently whisk the eggs until well combined. Season with salt & finely ground white pepper. You can also add some mixed herbs at this stage. It's better to season at this stage as this ensures that the seasoning is evenly distributed throughout the omelette. Using white pepper means the seasoning isn't visible through the omelette, however freshly ground black pepper can be used.
Melt 15 grams of butter in a medium non-stick frying pan over medium-high heat until foaming. Pour in the egg mixture to cover the base.
As the omelette sets, use a flat-bottomed wooden spoon or fork, to gently lift & stir so any raw egg runs underneath to cook.
Cook for 1-2 minutes or until the base of the omelette is set & lightly golden & the top is still slightly liquidy. It's better to have a liquid top as when the omelette is folded over for serving, the heat will continue to cook the centre. If the omelette is cooked until the top is dry, the omelette could be overcooked.
Use a spatula or fork to fold the fringe of the omelette closest to you towards the centre, Tilt the pan away from you, close to a warmed serving plate, & quickly flip the omelette onto the plate.
Add any fillings, before folding the omelette, such as chopped bacon, tomato, shallots, mushrooms, or grated cheddar.
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