EGGS...

EGGS are a rich source of nutrients, including vitamins, iron and sulphur.  They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.

Plain Omelette

2-3 eggs per person

Salt and pepper

1 Tbsp butter

Method

 Beat the eggs with the salt and pepper in a bowl.  Heat a non-stick fry or omelette pan and melt the butter.  When the butter is very hot and nut-coloured, pour the eggs into the pan.  When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan.  Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.

A good omelette should be slightly runny!

Variations for omelettes

Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese

Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.