Learning how to make an omelette is the ultimate cooking hack that just doesn't get enough credit. The most versatile dish, suitable for breakfast, lunch and dinner, with the capacity to don cheap and cheerful ingredients or be given a bougie twist, the omelette is truly a wonderful creation. A pinch of salt, a bit of heat, a knob of butter and a few eggs are all you need (well, and a knife and fork) and you can indulge in the lovely simplicity of a good old omelette.
However, Elizabeth David put it like this: 'As everybody knows, there is only one infallible recipe for the perfect omelette: your own'. So, for that reason we aren't going to hark on about what fillings you should use... (though we can't help but nudge you towards the cheese). We'll leave all that to you This piece is about how to make the best omelette. So let's crack on, shall we?
How to make an omelette
You will need:
- 3 free range organic eggs
- Salt and pepper to taste
- Filling (we love cheese)
1. Chuck a knob of butter into your pan when it's started to heat up (on a medium heat). A non-stick, 7in to 9in pan will do the trick.
2. While the pan's heating, crack your eggs into a bowl and add a pinch of salt and a crack of black pepper. Whisk.
3. Add your eggs to the pan and for the first 20 seconds, gently drag them into the centre and tilt the pan to get that silky, lovely consistency while forming the shape.
4. If you're going to add a filling, such as cheese, do it next. The egg in the centre of the pan won't be cooked yet but don't worry, it will continue to cook during the next step.
5. Now, take your pan off the heat; fold the two sides into the middle and shake the pan so they roll together.
Season and serve while it's hot!
Tip: If you're adding mushroom or bacon as your filling, fry it off first.
How to make scrambled egg omelette like Jamie Oliver
Jamie Oliver’s scrambled egg omelette isn’t hard to make – as you might expect from the king of low hassle cooking, and you can discover his secrets below. Keep scrolling for the inside track.
Jamie uses mozzarella as a complement to the scrambled eggs in this recipe which we found made the dish beautifully creamy. Here’s what you need to know to create your delicious brunch, lunch or supper:
1. Jamie creates a basil oil to flavour the eggs, using a pestle and mortar to crush the fresh basil leaves and adding a little olive oil. We’ve tried the recipe with dried basil, as an alternative, and we have to say that while it’s tasty, it isn’t a patch on this version.
2. To fry the eggs, Jamie uses a little olive oil in the frying pan, then adds the beaten eggs. We generally use butter for our scrambled eggs but as we’re already there with the extra virgin olive oil for the basil, we took Jamie’s advice and can’t quibble.
3. Where is he on the how much stirring to do during the scrambled egg cooking process question? For this dish, Jamie’s advice is to do so regularly. Us? We kept on stirring throughout but kept it distinctly unvigorous.
4. Jamie’s advice is to stop stirring when the eggs are just lightly scrambled. This is when he adds half a ball of chopped mozzarella and the basil oil.
5. The next bit needs a little mastering. Once the eggs have set for a minute, Jamie says you should lift up the pan and tilt it down. Then you need to use the hand that isn’t holding the pan to tap the wrist of the hand that is (still with us?). What you’re aiming for, the chef says, is to shake the eggs up the side of the pan. Next Jamie uses the spatula to flip this to the middle then folds over the top half as well.
7. Now comes the transfer to your serving plate. Jamie says to turn the omelette on to here upside down, then cut down the middle. Ta, da, the scrambled eggs in the middle are revealed. Ours looks fab, if we do say so ourselves.
8. Finally, Jamie adds some chili (fresh, not dried) and some basil leaves. Don’t want spice? It’s delicious without the extra kick as well as with, we promise.
Serving suggestions for a Jamie Oliver scrambled egg omelette
- Jamie serves his omelette along with mixed colour tomatoes with a simple dressing which makes the plate look totally Instagrammable, but if you don’t have these to hand, we found simply using red tomatoes also made for a visually appealing platter.
- A green salad can be the ideal accompaniment to your Jamie Oliver scrambled egg omelette. Try watercress, which is a good source of iron, for a simple but delicious and nutritious plate.
- Or try a salad made with radicchio for a pleasingly crunchy texture to contrast with the softness of the omelette.
- Sautéed mushrooms and wilted spinach would complement this omelette wonderfully – for brunch or dinner.
How to make Nadiya Hussain's crispy egg rolls
So, how does Nadiya Hussain go about making these tasty breakfast rolls? Here's everything you need to know.
- Eggs, three beaten
- Dried parsley
- Garlic powder or granules – fresh garlic would also work
- Mushrooms, roughly chopped
- Tortilla wraps
- Tomato paste
- Olive oil
- Black olive
1. Nadiya Hussain starts by cracking her eggs into a jug and whisking until smooth. She then adds a liberal sprinkle of dried parsley and garlic powder – or garlic granules, before seasoning with plenty of salt and pepper.
Top tip: If you don't have garlic in powder form, fresh garlic will work just as well.
2. Nadiya Hussain then roughly chops her mushrooms and sets them aside.
3. Next, she takes a tortilla wrap and spreads a thin layer of tomato paste over one side.
4. To start the cooking process, Nadiya adds a liberal amount of olive oil to a hot pan, ensuring it's nice and hot before adding her egg mixture to the pan.
5. She then adds the mushrooms to the pan, along with some black olives, before adding the tortilla wrap – tomato side down – into the pan. She uses her pan to roughly push the wrap into the egg mixture and glue everything together.
6. Next, she advises leaving your egg roll to cook for around 30 seconds, before flipping it over and allowing the tortilla to fry gently.
7. Once cooked, Nadiya removes her egg rolls from the pan and allows to cool slightly before gently rolling them up like you would a pancake and slicing in half.