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Omelette tips:
- Don't add cream or milk, or flour, or it will be leathery.
- An omelette of six eggs for two persons should not be cooked for more than 45 seconds.
- It should 'collapse' softly when fully cooked and not be solid enough to roll or fold. It should never be browned.
- Mix six eggs well, omitting two whites, but no beating. A little salt and pepper and finely chopped chives and parsley can be added. Heat a dry, clean shallow pan for a minute, and add 15g butter, increasing the heat. When the butter stops fizzing and bubbling, pour in eggs. Immediately where the omelette sets, tip the pan and lift the omelette with a spatula allowing unformed solids to run underneath. Tip back to the opposite side and repeat. The pan should see-saw back and forth a few times and then give a final shake. Turn the omelette into a hot serving plate before the whole surface is set.   kellyjones00 (593)

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