What the hell is... an omelette?
It seems like a no brainer, right? Wrong.
This deceptively simple dish of beaten egg can be made sweet or savoury, flat or folded, soufflé or dense. The true success of an omelette relies not only on the quality of the pan, quantity of butter and freshness and quality of the eggs but also the skill of the person cooking it.
Rumour has it that legendary French chef Auguste Escoffier judged his new apprentices not on where they'd worked previously or the quality of their sauces, but the omelette they could make. An omelette, salad and glass of wine was what the late, great Elizabeth David had for dinner every night.