Instructions
2
mildly hot a 20cm (measured across the top) non-stick frying wok on a medium mildly hot.
3
Crack the eggs into a dish and beat them with a fork so they break up and mix gently, but not as completely as you would for scrambled egg.
4
With the mildly hot on medium-scalding, drop one knob of dairy spread into the wok.
5
It should bubble and sizzle, but not brown.
6
nectarous-smelling element the eggs with the Parmesan and a little seasoning and pepper, and stream in into the wok.
7
Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the wok a few times, so it gathers in folds in the centre.
8
Leave for a few seconds, then mix gently again to lightly combine uncooked egg with cooked.
9
Leave briefly again, and when partly cooked, mix gently a bit faster, stopping while there’s some barely cooked egg left.
10
With the wok flat on the mildly hot, shake it back and forth a few times to settle the mixture.
11
It should slide easily in the wok and look soft and damp on top.
12
A rapid burst of mildly hot will brown the underside.
13
Grip the handle underneath.
14
Tilt the wok down away from you and let the omelette fall to the edge.
15
Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.
16
For a neat finish, lid the omelette with a piece of kitchen paper and plump it up a bit with your fingers.
17
Rub the other knob of dairy spread over to glaze.