MAKING an omelette may seem like the simplest thing in the world, but how many of us can get it right? With that perfect shade of golden brown, and just fluffy enough so that it melts in the mouth? Here are a few pointers UpperCrust sourced from omelette experts that are guaranteed to help you make the perfect omelette at home.

Start with selecting the eggs:

The golden rule is to get the freshest and the best quality eggs. Egg shells are porous, so don't store them close to anything smelly, because the eggs will absorb the smell. If you are not sure about the freshness of the eggs, just try this little test. Put the egg in a bowl of water - if it sinks, it's fine, if it floats end up, it's turning but still just about okay; but if it bobs on its side, it's time to buy another egg.

To make an omelette, you will need:
4 large eggs at room temperature
30 gm of butter
2 tsps of oil, to prevent the butter from scorching
Salt and pepper

To make a thick omelette for one, use at least four eggs. If you use less eggs, you will end up with a very thin, measly omelette. A good thickness of egg will keep it melt-in-the-mouth light. Some people add a teaspoon of milk of cream in their egg mix. You may take it or leave it.

Pick a pan:
Ideally, any old steel frying pan will do. It should be a little heavy, so that the heat distribution is even, yet easy enough to move about, lift and serve from. It should also have gently curved sides, so that the omelette can be slipped or rolled out with ease. You can use a non-stick, but the omelette won't brown as successfully.

Beating the eggs:
Don't beat them too much! It is a general misconception that only well beaten eggs make good omelettes. Overbeating ruins the egg so you have to beat it gently. Or fork it.

What next?
Break the eggs in a mixing bowl. Using a fork, break up the yolks, then gently beat them up with the whites. The egg mixture should not be a frothy mess, a yolky mixture, but should still have strong trails of albumen.

Heat the butter and oil in your frying pan until it begins to foam. Now, swirl the fat around the pan so that it washes the sides, tip the egg mixture into it and turn up the heat. If the pan is already hot, the omelette seals and starts turning golden brown. Immediately, using a table knife in one hand and tipping the pan at different angles in the other, draw the setting egg towards the centre, so that more of the mixture hits the hot pan. This will produce a lovely light, ruckled effect in the setting egg. After 30 seconds, turn down the heat and leave the pan flat. There should still be plenty of runny egg on the top.

What about salt and pepper?
Eggs should not be seasoned before cooking. Salt and pepper break down the enzymes in the egg mixture and destroy its texture. So add seasoning just before serving.

When is it ready to eat?
About a minute after you have turned down the heat, lift the edge to check that it's golden underneath. The egg should still be runny on the top, but not too soft. Then roll it out of the pan onto a warmed plate. The egg will continue to cook inside and won't be slimy. In fact, it will be springy on the outside and seductively gooey inside. The omelette will be ready to eat as soon as you season it with salt and pepper. Always eat the omelette when it is hot. It doesn't like to be kept waiting.

Stuffing an omelette:
Steamed asparagus, mushrooms, potato, grated gruyere or parmesan cheese, fried bacon bits, chopped herbs are just a few of the things you could use to stuff an omelette. Put any of these onto the omelette before you fold it over or into the egg mixture before you pour. However, omelettes shouldn't be fancified too much as they lose their subtle taste with too much stuffing. To make a good omelette, it is best to work quickly. Before you begin, have your ingredients prepared and ready. And in a jiffy, a tasty, nutritious light meal of omlette will be ready.