Three Egg Omelette

01Method

1. 1

   Warm the eggs in hot water for 5 minutes, then crack them into a bowl. Season with salt and beat thoroughly with a fork. Place a 10-inch nonstick pan over medium-high heat.

2. 2

   When the pan is hot, add the butter and swirl it to coat the surface evenly. Pour the beaten eggs into the centre of the pan and stir rapidly with a rubber spatula for about 5 seconds.

3. 3

   Once the eggs begin to set into a semi-solid mass, tilt the pan so any remaining liquid egg runs to the sides. Use the spatula to shape the edges into a round and gently loosen them.

4. 4

   Allow the omelette to rest undisturbed in the pan for 10 seconds.

5. 5

   Give the pan a shake to make sure the omelette moves freely. Tilt the far edge of the pan downward and snap it back to roll the omelette. With the spatula, fold one-third of it over the centre.

6. 6

   Tip the omelette onto a plate, folding it into three layers as it slides out. Brush with the remaining butter and scatter the chives on top. Serve at once.