A picture of my frypan collection.
They’re all Le Creuset, mostly vintage. Two of them have had the enamel stripped and replaced with seasoning.
And the omelette process. We start with my favourite pan, a 23cm Le Creuset with the enamel stripped, seasoned with lard. When the seasoning is just so it’s a little glossy.
Ingredients for a basic omelette are a bit of butter, two eggs, some finely cut spring onion and a little grated cheddar cheese, with salt and pepper.
Chuck the butter in the pan and heat it until it’s foaming. While that happens go at the eggs lightly with a fork, and add salt and pepper.
Add the eggs to the pan when the butter quietens down. Then chuck the spring onion on top. Move it around a little with a fork to get the folds, and allow the runny egg to run onto the bare pan.
I like to add a teensy bit of grated cheese, which I melt with a torch. I used to pop it under the grill for a few seconds, but the torch is much more controllable.
Finally fold it in half with a fork, and slide it onto a plate.
Et voila. Bon apetite!
Sometimes I just chuck in whatever’s in the fridge. Pepperoni, chorizo, cherry tomatoes, mushroom, etc. But that usually ends in a thicker omelette that won’t fold.
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