Method

• 1.
  Break the eggs into a bowl, season with salt and pepper, then add 2 tablespoons of water. Do not whisk yet. Heat 40g of butter in a 26cm frypan. (The right size pan is vital for a great omelette. Use a 20cm pan for a three-egg omelette.) Add the mushrooms and cook for 2 minutes or until they soften a little. Lightly season with salt and pepper and transfer to a plate.

• 2.
  Wipe the pan clean. Heat the edge of the pan that's opposite the handle by holding it over the flame. When it's well heated, set the pan down flat over the flame. Heat the remaining butter and, as it sizzles, stir the eggs with a fork and pour quickly into the pan.
• 3.
  Continue stirring for about 20 seconds or until the egg is about 80 per cent cooked. Stir the eggs as if you were making scrambled eggs. This ensures the eggs cook through evenly and prevents the omelette toughening on the outside. A good omelette is a moist omelette. The art is knowing when to stop stirring, which is a skill that comes with practise.
• 4.
  Cook until the base is a golden brown, making sure the middle remains a little undercooked. Place mushrooms in the middle of the pan to reheat. Fold one-third of the omelette closest to you over the filling. Tilt the pan (handle-side up) and knock the handle until the omelette slips away from you and some of the far edge of the omelette protrudes over the edge of the pan. Fold this third of the omelette back over the filling.
• 5.
  The omelette will now be nestling in the far curve of the pan. Finish off cooking it here and then flip it upside down onto a plate.