Omelettes are a quick and easy meal to make, but there’s one ingredient that two chefs recommend adding to make them even more delicious
Omelettes are a British staple that pair brilliantly with chips, salad or other accompaniments for a satisfying meal. Yet achieving the perfect omelette can prove tricky, particularly for those lacking confidence in the kitchen. Previously, when consulting several chefs about the best method for cooking an omelette, they unanimously recommended including one particular step.
However, when it comes to enhancing your omelette’s taste, there’s one ingredient that three chefs champion above everything else: butter. Butter features prominently in cooking as it imparts a luxurious flavour, moisture and wonderful softness to cakes and baked treats.
Sean Dell, executive head chef at Horwood House in Buckinghamshire, advised adding a knob of butter once the omelette is cooked to give the omelette a “beautiful shine”.
He said: “Once the omelette is cooked, take a knob of butter and rub it over the omelette to give a beautiful shine and finish with some finely chopped chives.”
Mr Dell also advocates using the freshest eggs available, which are free-range and British Lion stamped, alongside a quality non-stick pan, ideally 8-10 inches. Ensuring your pan has a high lip will give the omelette an attractive shape, according to the Express.
Regarding the actual preparation, the chef advises taking your time and cooking it gently.
He said: “It is important to do this on a very low heat, you want to cook the eggs slowly with no colour. Don’t rush this part; it’s the same process as making scrambled eggs.
“Use the pan to help shape the omelette… The shape of the pan will help create a lovely omelette.”
Regarding fillings, you can include whatever takes your fancy, but Mr Dell favours a classic ham and cheese combination. With Christmas approaching, he also suggests incorporating some luxurious smoked salmon and topping your omelette with caviar.
Jennifer Segal, a classically trained chef and cookbook author, finishes her omelette with butter for an “extra buttery flavour”, according to her website Once Upon A Chef with Jenn Segal.
She recommends doing this by running a buttered fork across the top of the omelette immediately before serving.
Tom Brooke, founder of Red Dog Restaurants, similarly advocates using “real butter” when preparing an omelette.
He said, “Use a good-quality non-stick pan and real butter; it makes all the difference.”
During preparation, he advises beginning on a medium-high heat whilst keeping the eggs in motion, before reducing the temperature and allowing them to set. Then, you can incorporate your chosen fillings.
He added: “We go for a hearty, country-style omelette with sausage, ham, cheese, onions and peppers. Once it’s just set, fold it over and serve with home fries. Simple, but spot on.”