A classic French omelette.
|5.00 ml||black pepper — freshly ground|
Whisk the eggs lightly and season with salt and pepper. Whisk again lightly.
Heat the butter in a pan until it starts to foam. Pour the egg mixture into the pan before the butter starts to brown.
1. Draw the egg mixture from the sides of the pan using an egg lift so the raw egg can run underneath. Continue cooking in this way until the egg mixture is still soft and creamy on top but no longer runny.
2. If using a filling, spoon on top of the omelette at this stage.
3. Using the egg lift, fold the two sides of the omelette to the centre and slide the omelette to the side of the pan and then onto a hot plate.