Name: Classic folded omelette
Yield: 1
Ingredients: 2–3 large hen eggs; Pinch of salt; 1 tsp butter or oil; Up to 60 g cooked filling, optional

Time8 minutes

Makes1

HeatMedium

A plain folded omelette with a tender softly set centre

Four stages of cooking and folding a classic omelette — Draw the setting egg inward, stop while the surface is still slightly moist, fold gently, then turn the omelette seam-down onto the plate.

Method

1
Prepare and cook any filling before starting the eggs.
2
Beat eggs and salt until evenly combined.
3
Heat the fat in a 20–24 cm pan, add eggs and draw the setting edges inward while tilting uncooked egg underneath.
4
When just set, add filling to one half, fold and slide onto a plate.

What to look for

Use the cues, not only the clock.

The base releases but the surface remains slightly moist before folding.

A modest amount of dry, cooked filling keeps the omelette intact.

If it goes wrong

Tears: the centre is too wet, the pan is sticking or the filling is excessive.

Brown and tough: reduce heat or cook for less time.

Classic folded omelette

Use the cues, not only the clock.

More essential methods

Soft-boiled eggs

Hard-boiled eggs

Poached eggs