Cook a perfect omelette

Start with great ingredients

“You need to start with fresh eggs,” says Doucette.

A great pan is essential “Go non-stick,” advises Carrière.

Add a splash of water

“Just a little bit!” says Nico Schuermans, chef/ owner of Chambar in Vancouver.

Don’t skimp on the butter

“Butter. Like, a lot of butter. When it’s done and rolled, reshape it with a towel and rub roomtemperature butter on top of it again,” says Deutscher.

Heat it low and take it slow

“Keep the cooking temperature low and stir with a spatula,” says Ashley Kurtz, chef de cuisine at Vancouver’s Bar Susu.

Do it

Again

“Make one every morning for a month—you will dial it in,” says Stieffenhofer-Brandson.

Stop cooking it earlier than you think

“Stop cooking before the eggs are fully cooked; keep them nice and wet,” Kurtz adds.

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