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How To Cook An Omelette

How To Cook An Omelette



Fresh Herb Omelette


  • 2 tablespoons butter or extra virgin olive oil

  • 2 eggs, lightly beaten with a fork

  • 1 teaspoon each of chopped chives, chervil and tarragon

  • salt and freshly ground black pepper

  • Heat a 25cm frying pan over moderate heat.

Add the butter or olive oil and turn the heat up a little.

When the butter bubbles and is about to change colour, or the oil is hot but not smoking, add the eggs and swirl them around the pan by tilting it in a circular motion.

Put the pan back on the heat and keep pulling the edges of the mixture away from the sides of the pan so that the uncooked mixture flows into the empty parts of the pan.

Quickly sprinkle the herbs over the omelette, season it well with salt and pepper, fold in half and slide it onto a hot plate.

The outside will be browned and the inside, although slightly runny to begin with, will soon cook with the heat of the omelette. Serve immediately.

Serves 1


Omelette Introduction

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Omelette Preparation

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Omelette Cooking

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Omelette Variations

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