As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 1 Servings
occasions
Breakfast, Brunchdairy ingredients
ButterClassic Omelette
INGREDIENTS
DIRECTIONS
1
Heat a non stick pan over a medium heat. If unsure, cover the pan in table salt and place on a high heat for 10mins until the salt is smoking. Discard the salt, brush away any excess, and your pan will become non stick for a short period.
2
Use a fork to whisk your eggs and cream until smooth, season with salt.
3
Add the butter to the pan and allow it to melt, but not brown.
4
Add your eggs and begin shaking the pan, using a spatula to pull the cooked outer area into the centre of the pan.
5
After about 30 seconds, stop using the spatula, and gently rotate the pan so the uncooked egg on top begins to set.
6
Lift the handle and allow the mix to move to the far side of the pan, the mix should be slightly loose, but cooked nearest you.
7
Begin folding the egg mix over itself, like rolling a carpet, until you reach the slightly wet centre, then fold the cooked egg over the top, turn upside down onto a plate, and serve warm.
8
The perfect omelette should be smooth and pale yellow in colour, and rugby ball in shape.
