Kenneth Glad
Temperature and timing can influence how a simple pan-cooked dish turns out. A few careful choices may help keep the finished texture tender.
Paul Foster, the British chef behind the now-closed Stratford-upon-Avon restaurant Salt, has outlined several habits he uses when preparing an omelet.
Salt earned a Michelin star in 2018, lost it in 2024 and closed in May 2025, according to The Caterer.
In advice shared through a partnership with British Lion Eggs and reported by the Daily Express, Foster recommends using three eggs for one serving. Two are “never enough”, he said, while four “is too much”.
Don’t overbeat the eggs
Foster recommends mixing the eggs only until the yolks and whites have combined. Vigorous whisking can create foam before cooking begins, introducing more air than needed and affecting the finished consistency.
He also favors a pan measuring about 15 to 20 centimeters across for a single portion. The Daily Express reports that Foster cautions against choosing one that is either too small or excessively large, because the dimensions can influence how quickly the eggs cook and how easily the omelet can be folded.
Foster also said: “Heat matters, use a medium-high heat. You are looking for the butter to foam without colour.”
Foster also recommends waiting until shortly before cooking to add salt. According to the report, seasoning the raw eggs too far in advance can affect their proteins and alter the final texture.
Fold before fully firm
Foster advises folding while the upper surface remains slightly soft rather than waiting until everything has completely set:
“Allow to rest for 10 to 15 seconds before folding, this will reduce the risk of tearing.”
When fillings are used, Foster recommends adding most of them toward the end of cooking, shortly before the omelet is folded. Finely grated cheese can be distributed more evenly, while avoiding too much filling may also make the finished omelet easier to handle.
Neutral oils such as sunflower or vegetable oil can help reduce the risk of burning.
Sources: Daily Express, The Caterer, British Lion Eggs
