The key to a great omelette is to use the best eggs you can lay your hands on. You could also use duck eggs in this recipe; because they are larger you will only need three. A well-seasoned pan is also key and, contrary to popular belief, cook your omelette quickly over high heat, without browning.
- 4 free-range eggs, lightly beaten
- 1 bunch of chives, thinly sliced
- 50 gm butter
- 3 (about 300gm each) green blue swimmer crabs, meat picked, claws reserved
- 2 bunches of sorrel, picked and washed (see note)
- 1Combine eggs and chives in a bowl, season to taste with sea salt and freshly ground black pepper and beat lightly. Heat butter in a 22cm-diameter heavy-based frying pan (or omelette pan) over high heat until butter foams, add egg mixture and shake and swirl pan so egg folds back in on itself, keeping pan moving over heat until egg starts to set (2-3 minutes). Scatter with crab meat and cook, without stirring, until almost set (about 2 minutes). Carefully fold in half, slide onto a serving plate and top with crab claws.
- 2Thinly slice sorrel, arrange beside omelette and serve immediately.
Sorrel is available from select greengrocers.
Drink Suggestion: Crisp sauvignon blanc. Drink suggestion by Max Allen