Two Egg Omelette
- 2 eggs
- Salt and pepper
- 5 grams of butter
- Suggested fillings: cheese, tomato, ham, shallots
Crack two eggs into a bowl and beat with a fork. Add a grind of black or white pepper and a pinch of salt (optional). Heat the entire plan, base and sides. Add 5 grams of butter while pan is on medium/high. Swirl butter around the base and sides of pan. Add the eggs and immediately, with the back of a fork, move the mixture once or twice in a circular motion. Turn heat down and sit only half the pan over the heat. If desired, add an omelette filling, to one side of the omelette. Using a plastic spatula flip the cooked half of the egg over the uncooked side. Put the whole pan back over the heat and cook for a further minute (less if you like the centre soft and a little runny, or more if you like it firm or cooked through). Serve and eat immediately.