How to chop herbs + Make an omelette

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

Omelette (1 Portion)

3 x Eggs
5g Fine herbs (tarragon, parsley, chives)
Salt+pepper
10g Butter

  1. Whisk your eggs, herbs and seasoning together.

  2. In a medium-heat non-stick pan add your butter and leave until lightly foaming. Add your eggs and stir with the back of a fork.

  3. Once you have scrambled egg texture, knock the majority of the eggs towards the top of the pan, leave to set, then fold.

  4. Flip on to a plate and brush the hot omelette with cold butter.

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Peppercorn sauce

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Turned vegetables + Lamb navarin