'I'm a Michelin-starred chef-here's how to make the perfect omelette in minutes'

A new study from British Lion Eggs has revealed that the humble omelette is popping up everywhere, with lots of young adults inspired to perfect their eggs. However, many admit that it's one of the hardest dishes to make, with some experiencing burning, dry eggs or still runny in the middle. While there are many ways to make an omelette, the basics are the same, and top chef Paul Foster, whose restaurant Salt holds a Michelin Star, says even beginners can master the perfect omelette.

A spokesperson for British Lion Eggs said: "Brits are embracing meals that are healthy, affordable and endlessly customisable, and the omelette ticks every box. Whether you like it golden, gooey or just right, British Lion Eggs are a safe, sustainable and delicious way to master your next viral meal."

Firstly, for a one-person omelette, the expert recommended sticking to just three eggs, regardless of whether they are medium or large. According to Paul, two is "never enough", but four "is too much".

The expert warned that Brits shouldn't overbeat their eggs, only whisking until combined. If you overdo it, the mix will get foamy and add too much air, affecting 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."

It's also important to use the right fat. The chef uses butter, but if you're afraid of burning, you can also use a neutral oil such as sunflower or vegetable oil to prevent the butter from burning.

Make sure you're using the right pan too, too small and it won't cook and will be difficult to roll, but too big and it will cook too quickly.

For a one-person omelette, the chef recommended using a pan between 15 and 20cm in diameter.

Don't overfill your tasty creation either. Paul noted: "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 a third, then into a third again to create a rolled effect.

"Then, carefully turn onto a warm plate so the fold line is on the bottom."

As a final flourish, rub a fresh knob of butter over the omelette when on the plate to add a "luxurious glaze".

You can also add a garnish of chopped herbs like chives or fill, along with a fine grating of lemon zest. Paul said these can "really bring it to life".