By ShowMeStepByStepPublished Updated
Based on a video by Jamie Oliver.
An omelette is one of those dishes that gets dismissed because it's too easy. Jamie Oliver wants to fix that. In this short clip from his Ministry of Food series, he walks through the basic three-egg cheese omelette - cheap, fast, and good enough to serve as a real meal.
The trick is medium heat, a non-stick pan, and knowing when to stop. Cook eggs too hard and they go rubbery. Pull them off too early and you've got scrambled eggs. Done right, the inside stays soft and silky while the outside holds together.
You'll need three eggs, salt, pepper, a knob of butter, a splash of olive oil, and a small handful of cheddar. Total time from cracking to plate is under three minutes.
Tap each egg firmly on the side of the bowl, then open it with both hands and let it drop in. Three eggs is the right amount for a main-course omelette.
If a bit of shell falls in, use one of the empty half-shells to scoop it out. The edge of the shell cuts through the white cleanly. Your fingers will just chase the shell around forever.
Tip
Free-range eggs make a real difference here - the yolks are richer and the omelette has a deeper yellow color.
Add a pinch of salt and a turn of black pepper. Whisk with a fork until the yolks and whites are fully combined and the mixture looks loose and pale yellow.
No milk, no cream. Jamie is firm on this - extras dilute the eggs and make the omelette watery. While you whisk, get a 7-inch non-stick pan onto a medium heat.
Pour in a small splash of olive oil, then drop in a knob of butter. Swirl the pan as the butter melts so the fat coats the whole bottom in an even layer.
You're looking for a gentle sizzle, not smoke. If the butter starts to brown fast, the pan is too hot - turn it down. Rushed eggs go rubbery and crisp at the edges, which you don't want.
Tip
Extra virgin olive oil works best here. It carries more flavor than refined oils and the small amount keeps the butter from burning.
Pour the whisked eggs straight into the pan. Let them sit for the first 20 seconds without touching them.
Then start drawing the set edges in toward the middle with a spatula. Tilt the pan as you work so the runny egg flows into the gaps you've created. After about 30 seconds, give the whole pan a final shimmy and turn the heat down low.
Grate a small amount of cheddar straight over the omelette while it's still in the pan. You only need a sprinkle - the cheese melts into the soft top as the eggs finish setting.
Let it sit on low heat for about 40 seconds. The surface will still look a bit glossy and that's exactly right. You want silky, not raw, and definitely not hard.
Tip
Sharp cheddar gives the most flavor for the least amount of cheese. Gruyere or comte work too if you want something nuttier.
Run the spatula around the edges to free the omelette from the pan. Give the pan a small push and check it slides freely.
Tilt the pan away from you, slip the spatula under one side, and fold the omelette over on itself into a half-moon. Slide it straight onto a warm plate. Cut it open - the middle should be soft and silky with melted cheese running through.
Tip
Serve right away with a side salad, cold meats, or a smear of ketchup. An omelette doesn't sit well, so plate it the moment it's folded.
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