If you haven’t heard of Anna Jones yet, you should have – Nigel Slater has called her new book, A Modern Way to Cook, ‘brilliant’ and she has worked with everyone from Mary Berry to Yottam Ottolenghi.
A Modern Way to Cook is all about the cooking when we want to make something easily achievable, and what is quicker and more satisfying than a very good omelette? As Anna says, ‘the quality of eggs you use here is absolutely key, there is no hiding, and you want the best you can get your hands on, organic or farm eggs with paint-pot yellow yolks.’
Eggs and salt of course, are natural partners (‘an egg without salt is like a kiss without a beard’) – and though most of our flavours go well with a superb omelette, the Pure Sea Salt Smoked Over Oak is probably our favourite one to use here.
4 free-range or organic eggs
2 small bunches of soft herbs,
a mix of any of the following: mint, parsley, dill, chives, tarragon, chervil, basil
a little butter or coconut oil
a small handful of goat’s, feta or ricotta cheese
a good grating of lemon zest (unwaxed lemon)
a handful of shredded spinach or greens
a couple of handfuls of rocket or watercress
Get all your ingredients and equipment together. You need a large non-stick frying pan.
Crack your eggs into a bowl, add a healthy pinch of salt and a good bit of freshly ground black pepper and whisk with a fork. Finely chop all the herbs and add them to the eggs.
Heat your frying pan on a medium heat and once it’s hot add the butter or oil, allow it to bubble, then lift and tilt the pan so the butter covers the surface. Put it back on the hob, then, with the fork still nearby, pour the eggs into the pan and allow them to sit untouched for 20 seconds or so, until they begin to set. Now use the fork to pull the omelette away from the edge of the pan into the middle, angling the pan so the egg runs back into the bit you have just exposed. Do this another five or six times in different places so you have undulating waves of sunshine-yellow egg. Now leave your omelette to cook until it is almost set, which should take a minute or two.
If you are going to fill your omelette, now is the time. Scatter the fillings on one half of the omelette, then flip the other side over to form a half-moon shape and cook for another 30 seconds.
Your omelette should be just set in the middle, still soft and curdy, just turning golden in patches on the outside. Once it’s perfect, slide the omelette out of the pan on to a warm plate and serve immediately with a shock of dressed salad (and a sprinkle of smoked HM.)
Recipe taken from the brilliant A Modern Way to Cook
Image: Matt Russell