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3 No.1 Longstock Gold Eggs
Pinch fine sea salt
20g butter, cubed
Small handful soft herbs (such as flat leaf parsley or chives, chopped), optional
1. Beat the eggs and salt with a fork until the eggs are completely loose and run easily through the fork.
2. Preheat a nonstick frying pan over a moderate heat. Add the butter and swirl gently to melt; it should bubble but not turn brown. Pour in the beaten eggs and use a spatula to gently scramble the mixture, shaking the pan back and forth slightly at the same time, for approximately 1 minute.
3. When the eggs begin to set, give the pan a shake to level the surface then leave to cook over low heat until the edges begin to solidify.
4. Holding the pan handle from underneath, and tilting the pan, gently roll the top of the omelette downwards with the spatula, then tip onto a warmed plate. Serve straightaway, scattered with freshly chopped herbs and cracked black pepper, if liked.
Typical values per serving:
This recipe was first published in September 2021.
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