Anne Morgan This Delia Smith Omelette Recipe is a fluffy and golden recipe, which is made with fresh large eggs and a touch of olive oil. It’s the perfect quick lunch, ready in about 5 minutes.
Delia Smith Omelette Recipe Ingredients
- 2-3 large eggs (per person)
- 1 teaspoon of olive or groundnut oil
- Salt and freshly ground pepper
- Optional: 40g cheese or fresh Parmesan for topping
How To Make Delia Smith Omelette Recipe
- Prep the eggs: Break the eggs carefully into a bowl. Season generously with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork—the number one rule is not to over-mix—no beating or whisking. You want streaks of white and yolk.
- Heat the pan: Place a frying pan (ideally 17cm / 7 inches base diameter) on the heat and let it get quite hot. Add the teaspoon of oil and swirl it round, tilting the pan so that the base and sides get coated. Turn the heat up to its highest setting—”as hot as you dare.”
- Pour and wait: Pour the eggs into the pan and leave it on the heat without moving it for a count of five. A bubbly frill will appear around the edge.
- Tilt and draw: Tilt the pan to 45 degrees. Using a tablespoon, draw the edges of the omelette into the center. The liquid egg will flow into the space, filling it. Tip the pan the other way and do the same thing. Keep tilting backwards and forwards, pulling the edges so the egg travels into the empty spaces. This entire process takes only about 30 seconds.
- Fold: When there is just a small amount of liquid left on the surface, start folding. Tilt the pan again and flip one side of the omelette into the center.
- Serve: Take the pan to a warm plate. The last fold happens as you tip the omelette out onto the plate. Serve immediately.
Recipe Tips
- Pan Size is Vital: For a 2-3 egg omelette, the base of the pan should measure about 17cm (7 inches). If the pan is too big, the eggs spread too thin and become dry. If too small, the omelette is thick, spongy, and hard to fold.
- No Whisking: Do not use a whisk. Using a fork prevents too much air from entering the mixture, ensuring the texture is “squidgy” and soft rather than rubbery or foamy.
- High Heat: Don’t be afraid of the heat. The pan needs to be smoking hot to set the bottom instantly, creating that golden skin while keeping the inside soft.
- Speed: The entire cooking process happens in under a minute. Have your plates ready before the eggs hit the pan.
- The “Squidgy” Center: A perfect omelette should still be slightly liquid in the center when you fold it. It will finish cooking on the plate. If it looks dry in the pan, it’s already overcooked.
What To Serve With Delia Smith Omelette Recipe
A classic omelette is a versatile base for any meal.
- Green Salad: A simple vinaigrette salad cuts the richness.
- French Fries: “Omelette and chips” is a classic combo.
- Buttered Toast: For breakfast or brunch.
- Grilled Tomatoes: Adds sweetness and acidity.
How To Store Delia Smith Omelette Recipe
- Immediate Consumption: Omelettes do not store well. They become rubbery and tough as they cool and are reheated. It is highly recommended to cook them fresh to order.
- Fridge: If you absolutely must, store in an airtight container for 1 day and eat cold (like a tortilla).
Delia Smith Omelette Recipe Nutrition Facts
- Calories: 160
- Total Fat: 12g
- Saturated Fat: 3.5g
- Cholesterol: 370mg
- Sodium: 140mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 13g
Nutrition information is estimated per 2-egg omelette.
FAQs
Can I add cheese?
Yes. To make a cheese omelette, cook the omelette as directed until there is still some liquid on the surface. Scatter 40g of cheese over the top and flash the pan under a pre-heated grill (broiler) briefly until melted before folding.
Why is my omelette rubbery?
Rubbery eggs are caused by overcooking or salting the eggs too far in advance (which breaks down the protein). Cook quickly on high heat and serve immediately.
Can I use butter instead of oil?
Yes, but butter burns quickly at the high heat required for this method. If you want the butter flavor, add a small knob of butter along with the oil, or brush the finished omelette with butter.
Try More Recipes:
- Delia Smith Vegetarian Sausage Rolls Recipe
- Delia Smith Green Tomato Chutney Recipe
- Delia Smith Yorkshire Pudding For 12 Recipe
Delia Smith Omelette Recipe
Course: BreakfastCuisine: FrenchDifficulty: Easy1
servings2
minutes2
minutes160
kcalThe definitive guide to the perfect 60-second omelette: golden on the outside, soft and squidgy on the inside, cooked on high heat.
Ingredients
2 large eggs
1 tsp oil
Salt and pepper
Parmesan (optional)
Directions
- Crack eggs and season; blend gently with a fork (do not whisk).
- Heat oil in a 17cm pan on highest heat.
- Pour in eggs; wait 5 seconds.
- Tilt pan and draw cooked edges to center, letting liquid fill gaps.
- Continue for 30 seconds until mostly set but still moist.
- Flip one side to center; tip onto plate to complete the fold.
- Serve immediately.
Notes
- The pan must be “as hot as you dare” for the technique to work.
- Do not over-mix the eggs; you want to see the yolks and whites blending, not a uniform yellow foam.
- Serve immediately as the eggs continue to cook on the plate.
