Make the per­fect omelette

Mas­ter­ing the chef’s favourite means you’ll never be short of a healthy break­fast

Men's Fitness - - Contents -

Our Miche­lin-starred chef ex­plains how you can make a de­li­cious mus­cle-build­ing egg snack

Not all omelettes are cre­ated equal. The ba­sic recipe’s in use ev­ery­where from Ja­pan (where it’s served in rec­tan­gu­lar seg­ments) to Iran (where it’s called khagineh and made with sugar), but for one of the best-tast­ing ver­sions you don’t need to look any fur­ther than across the Chan­nel. “The thing about a clas­sic omelette is you shouldn’t have any colour on the out­side,” says Miche­lin-starred chef Adam Gray, your tu­tor for this ver­sion

française. “You want it very ten­der, very soft – no brown­ing at all.” The bonus: it’s moist in­side, not the rub­bery fris­bee you’ve been slung in ser­vice sta­tion cafés. Here’s how to make one.


Beat four eggs in a bowl with a fork un­til they’re thor­oughly mixed – any stringy bits of al­bu­men will mess with the fi­nal prod­uct. Add some salt, pep­per and (op­tional) chives as you mix. Get your pan rea­son­ably hot, and then put in a knob of but­ter – keep an eye on the heat be­cause you don’t want it to brown.


Pour the egg mix­ture into the pan and keep whisk­ing as it warms up – shake the pan to make sure you get as few “curds” as pos­si­ble. As the omelette cooks through, tilt the pan to­wards one side and start to “roll” your omelette.


Tilt the pan slightly and whack it with the edge of your hand to jolt the bot­tom end of the omelette out slightly, then fold it over into a neat lit­tle par­cel. Be­fore you fold, add any fill­ings you want, pre­cooked or oth­er­wise. Slide it out onto a plate and eat it be­fore it cools down.

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