Cooking an omelette may look easy, but the go-to breakfast dish is actually quite hard to get perfect.
Foodies will know there is a fine line between a runny and an overcooked omelette, while the dish also runs the risk of being ruined during the folding process.
TV chef Jamie Oliver has come to the rescue with his perfect recipe which promises a "delicate and gorgeous" omelette with a "silky" texture that's hard to beat.
The popular celebrity chef says the perfect omelette comes down to fillings, temperature, technique, and, most importantly, timing.
In a video shared to his Facebook page, Jamie said: "The folded omelette is kind of a classic. It's the omelette where we fold it in half, or fold the two sides into the middle, you can choose whichever one you want to do. We don't want to overcook the egg, we want it to be silky and golden yellow and delicate and gorgeous and oozy in the middle."
Jamie made his omelette with a mushroom filling, which he fried first in pan along with some oil. He then added chopped garlic, thyme, and parsley, before finishing off with some butter and a small squeeze of lemon juice.
When the mushrooms were cooked, he tipped them onto a plate and wiped the excess oil out of his pan with a piece of kitchen paper.
He then crucially removes the pan off the heat and turns the hob temperature down.
"I'm going to have three eggs for this, a little pinch of salt, and then I'll give it a nice little beat with a fork. Notice I've taken that pan off the heat. A little drizzle of oil and in we go with the eggs," he explained.
"Use a spoon to just lightly move the egg around, I don't want to have to overcook the base of the omelette. Move it around delicately, and then where you make a hole, feel free to let [the runny egg] fall back in. As you move little gaps and fill them with egg, there's a point where you start moving it and there's not so much left to fill it. At that point is when we go in with some gorgeous cheese."
He then tipped the mushrooms onto one half of the egg in the pan. And that's when he revealed his secret to perfect omelettes - never fully cook them in the pan.
Jamie explained that eggs cook at such a low temperature that they'll continue cooking once you've taken them off the heat, so if you cook them to perfection in the pan, they'll be overcooked when you dish them up. Therefore, you should undercook them slightly instead.
"I'm going to take it off the heat now," he continued, "The thing is guys, eggs cook at such a low temperature that if it's cooked in the pan, it's going to be overcooked on the plate. You need to scale back your aim on cooking and just slightly undercook it, and by the time you get it on the plate, it'll be perfect.
"So I'm just going to pour it out onto a plate, and as it gets over the lip, it'll fold in half, and there you go. The humble and very simple omelette. The key for me is not overcooking the egg - you don't want colour."
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