Serves 2
Time: đź•°
Effort: đź’Ş
Ingredients:
2 eggs
Butter
Chives (optional)
Method:
1. Beat two eggs thoroughly
2. Heat a non-stick pan at medium-low heat
3. Melt butter in pan
4. Pour egg mixture into pan
5. With your main hand, take a metal spoon and make constant “figure of eights” in the egg, so as to prevent curds from forming
6. With your other hand, shake the pan back and forth actively, to complement your main hand
7. If you feel like the eggs are cooking too fast, remove from heat to keep stirring
8. Once egg begins to set, but still very runny, stop the shaking and slant the pan away from you, so that the side farther from you becomes thicker
9. Wait until egg sets bits on the bottom, around 15 seconds
10. With your spoon, release the edges from the pan to make the rolling easier
10. Make the first roll from the thin side, towards the thick side
11. Continue rolling until you nearly reach the opposite edge of the pan
12. Curl the thick side back towards you, so that a “lip” is formed
13. Grab the pan handle in an “underhand” position, then flip omelette gently onto dish
14. Garnish with chives if using
Nat & E Homecooking 