Omelette
The true test of skill for any cook - eggs gently cooked, folded and served.
Omelette (1 Portion)
3 x Old Cotswold legbar eggs (Clarence Court)
5g Fine herbs (tarragon, chervil, chives)
Salt+pepper
10g Butter
Whisk your eggs, herbs and seasoning together.
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.
Once you have scrambled egg texture, knock the majority of the eggs towards the top of the pan, leave to set, then fold.
Flip on to a plate and brush the hot omelette with cold butter.
