Jamie Oliver demonstrates how to make omelettes using three eggs. Eggs should be cracked on side, shell removed using half. Extra virgin oil and butter are essential for cooking. Medium heat is recommended for cooking
French omelette is considered the best plain egg omelette. Chef André Soltner used it to test cooks' skills. Traditional method required high heat and perfect nonstick pan
Begin with two eggs, then progress to three for better results. Use 6-10 inch nonstick sauté pan with sloped sides. Heat-resistant silicone spatula is essential
Mix 3 eggs, salt, pepper, and 1-2 tbsp milk until combined. Cook in 8-inch nonstick skillet with 1 tbsp butter/oil. Gently scramble eggs until bottom is set and top is runny. Add fillings to one half, fold other half over. Cook for 1-2 minutes more, then slide onto plate
Omelette is considered a sign of good cooking in restaurants. There are two main types: French with custardy center and American with golden crust. This recipe combines American style with French flair
Whisk eggs with cream/milk, salt and pepper. Melt butter over medium heat and add eggs. Stir quickly and tilt pan to let egg run under. Sprinkle with cheese and filling, fold when set