Omelettes may look simple to cook, but they can be anything but.
The brunch staple easily turns to scrambled eggs if you over-whip the mixture.
It’s also all too easy to make the breakfast staple go rubbery and split.
So if these kitchen disasters are all too familiar to you, you should listen up.
Marcus Wareing outlined his omelette cooking tutorial in his latest book – Marcus Everyday.
And the MasterChef the Professionals host – who is Michelin starred – revealed that many of us are making mistakes that ruin our brekkie.
First, Marcus tells fans that it’s important to use the correct ingredients and utensils.
It’s best to purchase the freshest eggs you can – and always use a non-stick pan and spatula to prevent the mixture from scrambling.
The chef writes: “The perfect omelette requires four key things – fresh eggs, butter, a non-stick pan and a spatula.
“Believe it or not, the non-stick pan and the spatula are as important as the ingredients themselves.
“Whisk the eggs thoroughly in a bowl and don’t add any salt yet.”
Next, the foodie warns readers to avoid using high heats because this can lead to your ingredients burning.
He explained: “Get your pan on the hob over medium heat – no hotter than that.
“If the pan’s too hot, you’ll brown the omelette.
“Put a generous knob of butter into the pan – make sure the base of the pan is covered and the butter is really bubbling, almost to the point where it starts to go brown.
“Season the eggs and pour them into the pan.”
And the final step is to prevent your omelette from breaking – and the key to this is not going too heavy-handed with your spatula.
Marcus advises: “Gently move the egg mixture around with the spatula, don’t whip it.
“That’s what we love about omelettes and scrambled eggs is their texture.
“If they’re whipped, they’ll almost look split and they’ll never come together as an omelette.
“You need to just gently manoeuvre the egg around the pan.”
To complete the dish, home cooks must flip their omelettes over at just the right time.
Don’t leave it until your eggs are completely solid, as this is likely to lead to cracking or splitting.
The MasterChef host adds: “The moment to flip it over is when the mixture becomes one – but is still a little runny.
“If you don’t fold the egg over in the pan at this stage, it will just cook them from underneath – and you don’t want that – as it takes a while to cook through, and the egg on the bottom of the pan will be overcooked and the omelette will just crack when it comes to folding it over.
“Remove from the pan immediately after folding.”
And there you have it, the perfect omelette recipe courtesy of Marcus Wareing.
For more cooking tips, you can purchase the Marcus Everyday cookbook on Amazon from £7.99.