Smoked salmon omelette Serves 1 Preparation: 2 mins Cooking: 3 mins Special equipment: 25cm non-stick omelette pan
I was invited to take a televised ‘omelette challenge’ – to cook an omelette in the fastest possible time. One contestant managed to ‘cook’ their omelette in just 19 seconds, but mine took 3 minutes exactly. It was fluffy and fat, with a generous grating of truffle. I decided that if you do not have 3 minutes to cook the perfect omelette then life is not worth living. Enjoy this simple omelette as a nourishing breakfast or light meal. The filling remains your choice. 3 organic/free-range medium eggs pinch of sea salt pinch of freshly ground black pepper
15g unsalted butter, plus a little melted butter to serve 30g smoked salmon, roughly chopped a few chives, finely snipped, to serve
To make the omelette In a bowl, gently beat the eggs together using a fork1 with a pinch each of salt2 and pepper. In the omelette pan, heat the butter until it begins to foam3. Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre. Repeat this motion 4 or 5 times until the omelette has formed but is still soft and creamy in the centre. This way you will achieve the perfect texture. Scatter the pieces of salmon in the middle of the omelette and then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and sprinkle with snipped chives to serve. Variations The fillings for omelettes are endless, though the simplest work best in my view. Try fines herbes (chopped chives, chervil and tarragon), sliced tomato and chopped basil, sautéed mushrooms, chopped ham, or grated cheese such as Gruyère or Comté.
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Don’t use a whisk or break the eggs down too much because you want a contrast of textures, with a little unmixed white and yolk. 2 You can add seasoning at any time, but you cannot take it away. Don’t add too much salt to the egg as the salmon will contribute more. 3 The butter will start to foam at about 130°C. It will turn hazelnut in colour at 150°–155°C – more appropriate for browning fish or meat than your omelette.
12 Eggs