2 eggs, medium (US large)

1 tbsp milk (or 1 tbsp water)

2 tbsp unsalted butter (25g/1oz)

salt and black pepper, ground


Step.1 In a bowl, lightly whisk the eggs and season with salt and pepper. In a separate bowl, whisk together the milk or water.

Step.2 In a non-stick omelette pan or an 18cm/7in non-stick frying pan, melt the butter until it foams but does not brown. With a wooden spoon, carefully whisk in the eggs, pulling the mixture in from the sides to the centre as it sets.

Step.3 Stop stirring after 30 seconds and cook for another 30 seconds, or until golden brown below and creamy on top.

Step.4 Fold one-third of the omelette over to the centre, then fold the other third over.

Step.5 Remove from the pan and place on a hot dish to serve.

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