Michelin chef reveals how to make a perfect omelette in minutes

A fresh study from British Lion Eggs has found that the classic omelette is appearing everywhere, with numerous young people inspired to perfect their egg-cooking skills. Yet many confess it's amongst the trickiest dishes to prepare, with some encountering burnt, dried-out eggs or centres that remain runny. A spokesperson for British Lion Eggs said: "Brits are embracing meals that are healthy, affordable and endlessly customisable, and the omelette ticks every box. Whether you like it golden, gooey or just right, British Lion Eggs are a safe, sustainable and delicious way to master your next viral meal." Whilst there are multiple approaches to creating an omelette, the fundamentals remain consistent, and leading chef Paul Foster, whose restaurant Salt has earned a Michelin star , maintains even novices can achieve the perfect omelette. Initially, for a single-serving omelette, the specialist advised using precisely three eggs, irrespective of whether they're medium or large. In Paul's view, two is "never enough", whilst four "is too much". The specialist cautioned that Britons shouldn't overbeat their eggs, whisking only until incorporated. Excessive whisking creates foam and introduces excess air, compromising the ultimate texture, reports the Express . The chef said: "Heat matters; use a medium-high heat. You are looking for the butter to foam without colour. If it just melts, it's not hot enough; if it starts to brown straight away, it's too hot. Reduce the heat as the omelette comes together. "Remember to season, only add salt just before cooking and don't allow it to sit. Salt will break down the proteins in the egg and affect the texture if added too early." It's also crucial to use the right fat. The chef opts for butter, but if you're worried about it burning, a neutral oil such as sunflower or vegetable oil can be used to prevent the butter from scorching. Ensure you're using the correct pan as well, too small and it won't cook and will be tricky to roll, but too large and it will cook too swiftly. For a one-person omelette, the chef suggested using a pan between 15 and 20cm in diameter. Don't overstuff your delicious creation either. Paul pointed out: "Use a fine grater for cheese and distribute it evenly. Most fillings are best going in at the end just before folding, as it will be much easier to get an even finish and help prevent cracks when rolling." The chef further advised: "Allow to rest for 10 to 15 seconds before folding, this will reduce the risk of tearing. "Folding, not flipping, this should be done when the omelette is set as one piece, but the top is still slightly runny and soft. Use a spatula to fold one side into a third, then into a third again to create a rolled effect. Then, carefully turn onto a warm plate so the fold line is on the bottom." As a final touch, rub a fresh knob of butter over the omelette when on the plate to add a "luxurious glaze". A sprinkle of chopped herbs such as chives or dill, and a light dusting of lemon zest can also be added for an extra zing. Paul suggests these additions can "really bring it to life".