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Because we keep chickens, we always have a plentiful supply of fresh free-range eggs with bright yellow yolks for ourselves and our neighbors. No wonder one of our favorite breakfasts is omelet.

The secret to making a perfect omelet is not to cook too many eggs at one time. Some people use 3 eggs per person when in fact just 2 eggs will provide a substantial portion. If you are trying to cook too large an omelet the process is far too slow and the eggs will be tough instead of light and fluffy.

No more than 4 eggs in a 7 to 8" pan is about the right quantity.

A PERFECT PLAIN OMELET FOR TWO PERSONS

Ingredients:
4 eggs
A little water
Salt and pepper
A little olive oil, or
A knob of butter

Method:
Crack four eggs into a bowl, season lightly with salt and pepper, and gently whisk the eggs with just a dash of water (about 1 soup spoonful per egg).
Heat a spoonful of olive oil or a large knob of butter in your omelet pan.
Add the whisked eggs and allow to set lightly on the bottom.
Loosen the omelet from the sides of the pan with a flat spatula, tipping the pan slightly from side to side so that the liquid omelet mix flows underneath.
Do this until all the liquid has set.
Roll or fold the omelet away from the handle and tip it on to a warmed plate.
Serve immediately.

VARIATIONS

Addition al flavors for a savory omelet include grated cheese, sliced mushrooms, and fresh or dried herbs.

Another family favorite is to fry some boiled diced potatoes until golden brown, then make up the omelet mix as usual, adding the potatoes. When you pour the mixture into the pan, make sure the potatoes are evenly distributed. A potato omelet will probably need an extra 5 minutes of cooking time.

ADDITIONAL TIPS FOR OMELET MAKERS

To season a new omelet pan, sprinkle a little salt into the hot pan and rub into the metal with kitchen paper. Then heat a small amount of oil or butter and rub this well into the pan. Try to keep this pan for omelets and pancakes only.

Wipe the pan out after use with kitchen paper rather than washing it with your other pans and utensils.

Avoid letting the butter or oil become too hot as this will burn the food in the pan.

Now you too can enjoy the perfect omelet for breakfast, or for any other meal of the day.

Learn more about this author, Lesley Allen.
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