Omelettes will have a perfect soft middle if cooked with this ‘proper’ method

Omelettes are a deceptively difficult dish to make. More often than not, you can end up with scrambled eggs rather than an omelette.

However, a video posted to claims that you can make the perfect omelette every time if you use the proper method.

London-based chef posted a video of how he makes the perfect omelette with a gorgeous runny centre every time.

The trick to ensuring a proper fold is to let the omelette flip on itself by gently easing it over with a spatula, then knocking the handle of the pan and letting gravity do the rest.

He also stressed the importance of using fresh eggs – which will also help if you fancy a poached egg.

When cooking with eggs, it’s important to use fresh ones.

You can check if an egg is good to eat before cracking it by dropping it in a glass of water. If the egg floats, it’s gone off and should be tossed. However, if it sinks it’s safe to eat. This is because fresh eggs have less air in them so are less buoyant.

If you want to try out his delicious, simple , the instructions are below.

Ingredients:

Three x Burford brown eggs (Clarence Court)

5g fine herbs (tarragon, chervil, chives)

Salt and pepper

10g butter

Method

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, and then fold.

Flip onto a plate and brush the hot omelette with cold butter.