The week has barely begun yet we’ve been served a second cooking revelation, this time from MasterChef: The Professionals host Marcus Wareing. Two Michelin-starred chef Sat Bains recently revealed that we’ve all been cooking ragu wrong and now, according to Wareing, it’s transpired that most of us commit three cardinal sins when trying to cook an omelette.
Omelettes are a great go-to when you need something quick and healthy to eat, but few of us actually know how to produce something half-decent. And, as it happens, most people who think they’re a dab hand at cooking them are probably guilty of at least one of these fatal errors highlighted by Marcus Wareing in his new cookbook Marcus Everyday.
The first is the temperature of your pan. Whether because we’re impatient or just clueless, most of us try to cook an omelette over a high heat, but Wareing advises a medium heat so as not to brown the omelette. He also advises letting a large knob of butter melt before adding the eggs, which is something we can definitely get on board with.
Then there’s the equipment. Presumably anyone who’s tried to cook an omelette in a pan that isn’t non-stick has learned the hard way that it’s doomed to fail, but for anyone who hasn’t, heed Wareing’s words: a non-stick pan is as important as the ingredients. As is a non-stick spatula, obviously.
Finally, there’s knowing when to flip. Flip too early, and you’ll end up with scrambled egg. Flip too late, and your omelette will be overcooked. According to Wareing, “the moment to flip it over is when the mixtures becomes one - but is still a little runny”.
If after reading this you’d still prefer to leave the cooking to the professionals, we highly recommend Wareing’s Michein-starred Knightsbridge restaurant MARCUS (though it’s unlikely you’ll find an omelette on the menu there).