**Interviewer:** Felicity, you’ve made quite a name for yourself when it comes to mastering the art of cooking, particularly with something as versatile as the omelette. Can you walk us through your approach?
**Felicity Cloake:** Absolutely! It’s interesting that English only has one term for such a diverse dish. When we think of omelettes, we could be talking about a solid Spanish tortilla or a fluffy American version filled with goodies. But the classic French omelette is truly the quickest and simplest. You can go from shell to plate in under five minutes, which makes it a fantastic skill to hone.
**Interviewer:** That sounds delicious! What are the key ingredients to create this French omelette?
**Felicity Cloake:** You’ll need just two eggs, a touch of salt and black pepper, and about a generous tablespoon of butter. You can also add any filling you love, but it’s entirely optional.
**Interviewer:** Are there any tips on the size and cooking process for the best results?
**Felicity Cloake:** Definitely! It’s best to make individual omelettes because they tend to overcook if made in larger quantities. For a perfectly round omelette, a small, heavy-based frying pan is your best bet. I usually use one that’s about 9 inches in diameter.
**Interviewer:** How should someone prepare the eggs?
**Felicity Cloake:** Crack the eggs into a bowl, season them, and whisk until just combined. Be careful not to over-whisk—the goal is to avoid incorporating too much air. If you’re feeling extra hungry, you can add a third egg, but keep in mind it will take a bit longer to cook.
**Interviewer:** And what about fillings? How do you decide what to include?
**Felicity Cloake:** It’s up to you! I often enjoy my omelettes plain, but they’re great for using up leftovers. I recommend cooked items like grated cheese, herbs, ham, or vegetables. Just be cautious about using wet ingredients—it’s best to squeeze out excess moisture from spinach or remove seeds from tomatoes.
**Interviewer:** Once the prepping is done, what comes next?
**Felicity Cloake:** Heat a small frying pan over medium-high heat and melt the butter, swirling it around to coat the base. When the butter starts to foam, it’s time to pour in the eggs. You should hear a lovely sizzle as they hit the pan.
**Interviewer:** How do you ensure the eggs cook evenly?
**Felicity Cloake:** Shake the pan gently to distribute the eggs and let them cook undisturbed for about 20 seconds until they start to bubble up. If you’re adding fillings, this is the moment to do so.
**Interviewer:** What’s the trick to shaping the omelette?
**Felicity Cloake:** As the edges begin to set, use a spatula or fork to pull the cooked parts into the center, shaking the pan to help the uncooked egg reach the edges. The omelette is ideally ready when it’s slightly runny in the middle, but you can cook it longer if you prefer it firmer.
**Interviewer:** Finally, how do you finish it off?
**Felicity Cloake:** Remove the pan from the heat, fold two opposite edges into the center, and give the pan a gentle shake to roll it. Tilt the pan over a warm plate, and out it goes! It doesn’t have to be perfect—just season it and dig in while it’s still running.
**Interviewer:** What if someone is looking for a more airy texture?
**Felicity Cloake:** In that case, consider making an omelette souffle. Use three eggs for a more impressive presentation! Beat the eggs until foamy, and cook them in a lightly greased pan. It takes a little more time and requires you to be attentive, but it’s a lovely twist on the classic.
**Interviewer:** Thanks, Felicity! Your tips make it sound so achievable. I can’t wait to try making my own omelette.
