We’ve all seen that bit in The Bear where Sydney makes the most incredible-looking omelette of all time, stuffing it with a chubby snake of Boursin and finishing it off with a scattering of chives that even the notoriously hard to please @ratemychives would be proud of. We’d offer to give you the recipe for that but, honestly, we don’t have the time or the patience. Instead, the aim of this article is help you learn how to make the perfect omelette. Because, regardless of how you like your eggs, it really is a skill worth mastering.
Not only is it a versatile dish that can be customised to suit your taste, but it's also a fantastic choice for breakfast, brunch, or even a speedy dinner option. My dad was the first person who taught me how to make a ham omelette and that lesson was one I was able to use regularly whenever he wanted to go to the pub and leave me home to sort out my own dinner. Smart move, dad.
In this relatively comprehensive guide, we’ll walk you through the process of making an omelette from scratch and tell you all about the best tips and techniques for creating this underrated workhorse of a recipe.