EGGS...
EGGS are a rich source of nutrients, including vitamins, iron and sulphur. They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.
Plain Omelette
2-3 eggs per person
Salt and pepper
1 Tbsp butter
Method
Beat the eggs with the salt and pepper in a bowl. Heat a non-stick fry or omelette pan and melt the butter. When the butter is very hot and nut-coloured, pour the eggs into the pan. When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan. Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.
A good omelette should be slightly runny!
Variations for omelettes
Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese
Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.
Alison Lambert