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Classic Omelette

Classic Omelette

Yields 1 Servings
occasions
Brunch, Breakfast
dairy ingredients
Butter
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Classic 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.

As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.

Ingredients Checklist

Instructions

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.
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