Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.
Ingredients
- 3 large eggs
- 1 tablespoon butter
- 1/3 cup (40g) grated Gruyère or sharp cheddar
- Salt and freshly ground pepper
- Chopped chives, to finish
Method
- Beat the eggs with a pinch of salt until completely uniform — no streaks of white.
- Melt the butter in a nonstick pan over medium-low heat until foaming but not browning.
- Pour in the eggs. Using a spatula, stir in small circles while shaking the pan, 30–45 seconds, until you have soft curds with a still-wet surface.
- Stop stirring and let it set for 10 seconds. Scatter the cheese over one half.
- Tilt the pan and fold the omelette over the cheese. Slide onto a plate seam-side down.
- Top with chives and a crack of pepper. Eat immediately.
Cook's notes
- Take it off the heat while the top still looks slightly underdone — it keeps cooking on the plate.
- Room-temperature eggs cook more evenly.
- A rubber spatula and a good nonstick pan are the whole game here.
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