The Perfect Omelette

From Gail Norton

2013 Jan/Feb

What a feast you can have with a minimum of ingredients – butter, salt and an egg or two! Not just a breakfast food, omelettes are great for lunch or dinner, and they’re always comforting. Flip one onto a plate and enjoy. If you want a fluffier omelette, add a teaspoon of cold water to the egg mixture. Have a flat-edged wooden spoon or a silicone spatula at the ready. It’s important to use a flavourful, fresh butter. And I find the omega eggs give the omelette the best flavour and colour.


  • 2 fresh medium organic omega eggs
  • 2 pinches salt
  • 1-2 T. cultured butter
  • splash of olive oil, optional
  • pieces of baguette
  • Add the eggs and salt to a bowl and quickly beat them with a fork.


Turn the burner to high and plop the butter into a 7” or 8” frying pan. Start melting the butter and then lift the pan off the burner and swirl it, to allow the butter to melt but not brown too much with direct heat – adding a splash of olive oil helps, too. (Make sure that your pan is clean – all that should be in the pan is the melted butter. If you have any bits in the bottom, the omelette will stick to the pan.)

Turn the burner to high and place the pan on it. Once the pan is quite hot, add the eggs, immediately turning the heat down to medium. The pan should be hot enough that the egg mixture should instantly curl up at its edges. Use a spatula to gently push the edges into the middle of the omelette to let the uncooked eggs pour into the space you’re creating. You are trying to keep the eggs moving across the hot surface of the pan so that they don’t brown too much. Do this around all the edges until the runny part of the egg is used up. When the omelette is set but still fairly liquid in the middle, turn the heat off and let the eggs sit for a moment and firm up in the middle. Fold one half of the omelette over the other half, put it on a plate and serve it with crunchy baguette and/or salad.

Serves 1.