The Times Magazine 43Eat!
EASTER EGGS
THE PERFECT OMELETTE
Just three eggs beaten together
with a pinch of salt, an omelette
is a genius quick supper. Irish chef
Darina Allen likes to add 1 tsp cold
water per egg for extra fluffiness,
but I don’t bother with this.
Heat a medium-size pan and
melt a knob of butter until it’s
foaming. Too big a pan and the
omelette will cook too quickly
and be too thin. Too small and it
will overcook on the outside and
be too runny in the middle. Once
the foaming has stopped, pour in
your eggs and wait for 20 seconds
or so for it to settle, then add
your toppings.
Purists such as Michel Roux
and the late Julia Child insist
on shaking the pan while the
omelette settles and then jerking it
so it rolls onto itself. I don’t think
it’s cheating to use a spatula. Drag
the edges of the mix into the
centre and let the rest of the
liquid leak into the gaps. When
the edges have set but the middle
is still wobbly, fold the omelette in
half and slip onto a plate.- BACON AND
BRIE OMELETTE
Serves 1
- 2 back bacon rashers
- A knob of butter
- 3 eggs, beaten and well
seasoned with salt and pepper - 50g brie, roughly chopped
- First fry the bacon in a pan
until the fat gets crispy. Drain it
on kitchen roll to remove excess
oil. Cut into small pieces. - Heat the butter in a nonstick
frying pan. When it melts and
begins to foam, add half the
bacon and pour in the eggs, tilting
the pan to cover the surface. - As the eggs start to cook, use
a spatula to gently lift the edges.
Add the rest of the bacon and
the cheese. - Once the eggs have cooked,
take the pan off the heat. Using
a spatula, fold the omelette in
half. Serve.
RECIPES Hannah Evans
PHOTOGRAPHS Romas Foord