Michelin-starred chef's foolproof omelette recipe for soft and fluffy results

Omelettes are an easy and adaptable dish that can be enjoyed at breakfast, lunch or dinner. Needing only a handful of basic ingredients, they lend themselves to endless combinations of fillings, seasonings and toppings.

From the timeless pairing of cheese and ham to an array of vegetables and fresh herbs, the possibilities for making an omelette are limitless. However, achieving the perfect texture can prove challenging, as overcooking can quickly leave the eggs dry and rubbery. With the right method, though, making a light and fluffy omelette is entirely achievable, according to Paul Foster, who has teamed up with British Lion Eggs to share his recipe.

The chef, whose restaurant Salt holds a Michelin Star, maintains that even novices can perfect the art of the omelette. For a single serving, he recommends using precisely three eggs, whether medium or large.

In Paul's view, two is "never enough", while four "is too much". He also cautions that people shouldn't overbeat their eggs, whisking only until the mixture is combined. Overdoing it will result in a foamy consistency, introducing too much air and ultimately compromising the final texture.

The chef said: "Heat matters; use a medium-high heat. You are looking for the butter to foam without colour. If it just melts, it's not hot enough; if it starts to brown straight away, it's too hot.

Reduce the heat as the omelette comes together. "Remember to season, only add salt just before cooking and don't allow it to sit.

Salt will break down the proteins in the egg and affect the texture if added too early." Choosing the right fat is also crucial.

The chef opts for butter, though those concerned about burning can swap it for a neutral oil, such as sunflower or vegetable oil, to avoid scorching. Choosing the right pan is just as important — too small and the omelette won't cook properly and will prove tricky to roll, while too large and it will cook far too quickly.

For a single-serving omelette, the chef recommends using a pan measuring 15-20cm in diameter. Avoid overfilling the omelette as well. Paul said: "Use a fine grater for cheese and distribute it evenly.

Most fillings are best going in at the end, just before folding, as it will be much easier to get an even finish and help prevent cracks when rolling." The chef added: "Allow to rest for 10 to 15 seconds before folding, this will reduce the risk of tearing. "Folding, not flipping, this should be done when the omelette is set as one piece, but the top is still slightly runny and soft.

Use a spatula to fold one side into the third, then fold it back into the third again to create a rolled effect. "Then, carefully turn onto a warm plate so the fold line is on the bottom."

As a finishing touch, rub a fresh knob of butter over the omelette once plated to achieve a "luxurious glaze", which will also lend it a little extra flavour. A garnish of freshly chopped herbs such as chives or dill, along with a fine grating of lemon zest, can also be added to finish the dish.

Paul noted that these additions can "really bring it to life".