How to Make a Perfect Omelette

Break two eggs into a bowl, add salt and black pepper to taste and beat lightly with a fork until the egg just passes through the prongs.

Place the pan over a brisk heat and add a little oil or some clarified butter. When the oil or butter is very hot, quickly pour in the beaten eggs.

Shake the pan to and fro and stir the eggs with the back of the fork until they start to thicken. Then tilt the pan, lifting the cooked egg at the side and allowing the uncooked egg to flow underneath. When the eggs have cooked enough so that only the centre is still moist (for about 1 - 2 minutes), draw the pan off the heat.

To transfer the omelette to the plate, fold a third of the egg from the side of the pan, sliding the omelette towards the edge of the pan. Fold the open third back towards the centre, forming a cigar shape. Press the ends together so that all the juice remains in the omelette and does not leaked when it is turned onto the plate.