French omelette

Beat the eggs just until combined. Melt butter in a non-stick pan over a medium heat; stir the eggs continuously as they set, then stop while they’re still glossy and gently fold the omelette over. It usually takes only a couple of minutes.

A French omelette is cooked pale, without a browned crust, and folded or rolled into a neat shape. The inside should stay soft and tender rather than firm all the way through.

It’s often served plain, so you can appreciate the soft eggs. If you add anything, keep it light: finely chopped chives or parsley, or a little grated cheese, added just before folding.

Serve it straight from the pan with buttered toast and a green salad dressed with vinaigrette for a simple lunch. It also works well with new potatoes or lightly cooked asparagus.

It’s best eaten as soon as it’s cooked, while the centre is still soft. If you have leftovers, cool them quickly, refrigerate within two hours and eat within 48 hours; reheat until steaming hot.

Eggs carrying the British Lion mark can be eaten lightly cooked, including by pregnant people, young children and older adults. If the eggs aren’t Lion-marked, cook the omelette until both the white and yolk are firm.