Omelette
It's ages since I made an omelette, but now we're starting to have a glut of eggs, thanks to the chickens, I decided to make one this evening
I used three eggs, as they weren't too big. Beat them lightly, and add some salt and black pepper. Melt some butter in an omlette pan (about 8 inches - the pan, not the butter) and wait until it starts to froth. Pour in the egg. Swirl around the pan until it is omelette shaped. Using a spoon, drag from the edge to the middle, forming channels for the uncooked egg to flow into. Keep doing this until the whole thing is nearly set on top and then just leave it a moment or two longer until the top is just set. Don't leave it cooking any longer than that or it will go tough and rubbery.
Turn out onto a plate folding in half as you go, and there you have it - a delicious buttery omelette.
It was fabulous, meltingly soft and the eggs were some of the tastiest I've ever had.
