Un oeuf is never enough

But with deux oeufs, you won’t want dessert – that is, if you turn them into a yummy omelette. Eggs really are one of nature’s miracles. And a properly cooked omelette is kitchen magic at its most wondrous Here’s how you do it…

Ingredients

• 2 eggs (or 3 if you’re really hungry)
• Sploosh of milk
• Salt, pepper
• Knob of butter to fry
• Filling (optional): ham, grated cheese, chopped herbs, fried mushrooms or use your imagination

Allow 5 minutes plus preparation time for filling and accompaniment.

Method

Break the eggs into a bowl. Add the sploosh of milk and the salt and pepper.

Find a small non-stick frying pan. Turn up your ring nice and hot. Melt your knob until it sizzles (fnar, fnar). While that’s happening, beat your eggy mixture with a fork. Tip it into the pan. As soon as the edges start to set, push the set parts into the centre and tilt the pan to replace them with runny stuff. Continue until you only have a small amount of runny stuff on top. This only takes a couple of minutes.

Remove swiftly from the heat, put your filling on top and fold over. Slide onto a plate. It doesn’t matter if it breaks. It still tastes the same. And it tastes even better if you add home-made oven chips and salad.

Tip of the week

One egg really is enough if you boil it and add soldiers. Or fry it and put on a piece of toast. Oh, and you will look cooler if you learn to break an egg with one hand.