[RECIPE IN SHOW NOTES] 

We’ve covered poached, boiled and scrambled eggs but have never gone for the lofty heights of the omelette? Why? Who knows? But now’s the time to rectify that situation. Yes, everyone knows there’s only one way to make an omelette – the way you like it – but there are still some rules worth following. (Even if you don't like eggs, listen to this episode just to hear Simon dragging me for the fact that I take a tape measure to the shops.) 

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RECIPE

RULE 1 First, the eggs are often beaten ‘too savagely’. In fact, they should not really be beaten at all, but stirred. A few firm turns with two forks do the trick. (SD has no idea if this makes any difference, but he likes the idea and so always follows!) 

RULE 2 Remember it is the eggs which are the essential part of the dish – the filling (cheese, ham, mushroom or fresh herbs) should be in very small proportion to the eggs, lying lightly in the centre rather than bursting exuberantly out of the seams. IGNORE THIS AT YOUR PERIL.  

RULE 3 Use 1 tablespoon of butter. Warm your pan, turn the heat as high as it will go and add the butter. When it is on the point of turning colour, pour in the eggs. 

RULE 4 Add the filling, and see that it is well embedded in the eggs. Tip the pan towards you and with a fork or spatula gather up a little of the mixture from the far side. Now tip the pan away from you so that the unset eggs run into the space you have made for them. When a little of the unset part remains on the surface the omelette is done. 

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