Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.


Serves 1
Prep time: 1 minute
Cook time: 2 minutes

  • 3 large eggs
  • 2 tbsp cream
  • 1 knob butter
  • Salt


  1. Heat a non stick pan over a medium heat. If unsure, cover the pan in table salt and place on a high heat for 10mins until the salt is smoking. Discard the salt, brush away any excess, and your pan will become non stick for a short period.
  2. Use a fork to whisk your eggs and cream until smooth, season with salt.
  3. Add the butter to the pan and allow it to melt, but not brown.
  4. Add your eggs and begin shaking the pan, using a spatula to pull the cooked outer area into the centre of the pan.
  5. After about 30 seconds, stop using the spatula, and gently rotate the pan so the uncooked egg on top begins to set.
  6. Lift the handle and allow the mix to move to the far side of the pan, the mix should be slightly loose, but cooked nearest you.
  7. Begin folding the egg mix over itself, like rolling a carpet, until you reach the slightly wet centre, then fold the cooked egg over the top, turn upside down onto a plate, and serve warm.
  8. The perfect omelette should be smooth and pale yellow in colour, and rugby ball in shape.