Mi'sen

- Technique is nearly everything. You need good ingredients, but technique is what distinguishes rubber from the most luxurious egg thing you can make. - Technique (roughly!):

Beat two eggs w/ salt. Let them rest whilst getting your butter hot (~30g in an 8inch non-stick). Using a spatula, whisk the eggs rapidly on high heat; when you have a ‘wet scramble’ - - turn off. Takes seconds. Even & fill the cracks with uncooked egg from top layer.

Now put your cheese in the middle and season w/ pepper. If you want to put in other fillings, now is the time. Then roll up the omelette to the side of the pan, and after 20 seconds, roll onto a plate to rest.

What should happen, is the residual heat is enough to melt the cheese and cook the last out of egg so that it is warm inside, but soft and still a bit loose The speed of this technique is what makes the difference. I’ve seen cooks trained in 3* kitchens fuck this up. Sorry Trev.

Finish with some good sea salt flakes. Unecessary options include some flat parsley or wood sorrel (something lightly acidic).

This is all about feel & repetition, like a granny who can eyeball a volume of liquid and know how much salt it will need, or feeling the weight of a steak and knowing how long it’s going to take.

An omelette is to many people, incredibly dull. That’s because most people have never had a really good omelette or know how to enjoy one I had an omelette cooked by a Japanese chef, using Japanese technique, layering with French cheese. That was a worthy, different technique.

The Japanese Tamagoyaki - done well - shares the factor of cooking the egg quickly, although they do this multiple times, rolling in layers. They also rest the omelette, which if done properly will allow room for the residual heat to finish the cooking, instead of overcooking.