Recipe of the Week: The Perfect Omelette

Dear Hugh,

It has taken me 40 years to make the perfect omelette. Okay, okay, I’m slow. I know it already! The secret is to use a non-stick pan and plenty of butter rather than oil or margerine. Heat the pan and butter until hot (nearly smoking) and tip in the eggs beaten with a little salt. Any cheese, ham, onion, or herbs are added to the eggs and beaten up together. Stir a figure 8 twice, and leave it alone to cook. Slide out onto a plate folding it as you go. The pan can be wiped clean with paper. The butter adds a richness to the omlette that I have never achieved before. Now, you may already know this simple trick, and if so, you have the right to be pleased with yourself. However, if you don’t know it, try it. It is great. Please feel free to include in your recipe book. Regards, Gavin

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