Why Omelettes Are Having a Moment — And How to Perfect Yours
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BRITS ARE FLIPPING OUT FOR OMELETTES, WITH TIKTOK AND INSTAGRAM THEIR INSPIRATION
Move over smashed avocado, the humble omelette is THE new breakfast trend – and it’s Gen Z leading the charge.
Over two thirds (69%) of 18–29-year-olds have been inspired to try and master the “perfect omelette” after watching an influencer or chef make one on their socials.
While three quarters (74%) have seen a rise in the number of reels and images of omelettes on their TikTok and Instagram feeds.
But it’s not all smooth flipping – 52% admit omelettes are one of the hardest dishes to master, with 61% confessing to multiple “egg-mergencies” when trying to perfect the dish.
Top fails include burning the bottom (32%), overstuffing so it won’t fold (27%), overcooking it (20%).
One in five have ended up with a dry mess, while the same number left the middle raw and runny.
More than half (54%) believe the omelette comeback is thanks to its healthy, high-protein credentials, while 52% say it’s the perfect cost-of-living dish, according to the study, by British Lion Eggs.
Top chef Paul Foster, whose own restaurant, Salt, earned Michelin stars, and who has worked at high profile restaurants including Le Manoir aux Quat’ Saisons and Restaurant Sat Bains, thinks everyone can elevate their omelettes with a few savvy tips:
“Start with a hot, non-stick pan – add butter, you can also add a little sunflower or vegetable oil if you are worried about the butter burning. You’ll need to work the eggs quickly until evenly cooked. As soon as the base sets, roll it while still creamy in the centre for a classic, elegant omelette with no colour on the outside. If you find folding a challenge, why not serve it open to avoid the risk of it turning into a scramble.”
Cheese reigns supreme as the top filling (79%), followed by ham (47%), mushrooms (47%), onion (41%) and tomato (32%).
Bacon (30%), peppers (25%), spinach (18%) and herbs (16%) are also climbing the ranks as home cooks add their own twist.
A spokesperson for British Lion Eggs said: “This research shows Brits are embracing dishes that are healthy, affordable and easy to personalise – and the omelette ticks every box.
“Whether you prefer it fully cooked, slightly underdone or even runny, British Lion eggs are a safe, cost effective and healthy way to enjoy this protein-rich meal, with whatever filling you have to hand.”
The best sidekicks, according to those polled, are a fresh green salad (38%), oven chips (32%), bread (20%) or a tomato salad (19%).
Ketchup (18%) and brown sauce (nine%) are the go-to condiments.
With food prices on the rise and TikTok trends continuing to inspire kitchens nationwide, quick and easy cooking from scratch is becoming a modern priority.
One in six (15%) are cooking more after discovering exciting recipes online, while nearly half (49%) say their social feeds are now dominated by food and recipe content.
TIPS FROM TOP CHEF PAUL FOSTER FOR THE PERFECT OMELETTE
- HEAT MATTERS – medium high. You are looking for the butter to foam without colour. If it just melts, it’s not hot enough, if it starts to brown straight away it’s too hot. Reduce the heat as the omelette comes together
- REMEMBER TO SEASON – only add salt just before cooking and don’t allow it to sit. Salt will break down the proteins in the egg and affect the texture at the end if added too early.
- DON’T OVER BEAT YOUR EGGS – whisk until combined. If you overdo it, it will get foamy and add too much air, affecting the final texture
- USE THE RIGHT FAT – I use butter. You can also add a neutral oil like sunflower or vegetable to help prevent the butter from burning
- SIZE OF THE PAN – pan size is important, too small and it won’t cook evenly and will be difficult to roll, too big and it will cook too quickly. For a one-person omelette I would use a pan between 15 and 20cm in diameter
- ALLOW TO REST – – for 10-15 seconds before folding, this will reduce the risk of tearing
- FOLDING NOT FLIPPING – this should be done when the omelette is set as one piece, but the top is still slightly runny and soft. Use a spatula to fold one side into a third, then into a third again to create a rolled effect. Then carefully turn onto a warm plate so the fold line is on the bottom
- NUMBER OF EGGS – for a one-person omelette I always stick to three eggs, regardless of whether they are medium or large. Two is never enough and four too much
- DON’T OVER FILL – use a fine grater for cheese and distribute it evenly. Most fillings are best going in at the end just before folding as it will be much easier to get an even finish or help prevent cracks when rolling
- A FINAL FLOURISH – when on the plate, rub a fresh knob of butter over the omelette to add a luxurious glaze. A garnish of chopped herbs like chives or dill and a fine grating of lemon zest can really bring it to life. Alternatively, for texture contrast, add some crisps or even some lightly toasted panko breadcrumbs. Other great flavour additions could be some pickled red onions and a lovely spoonful of crème fraiche
TOP FILLINGS FOR A PERFECT OMELETTE:
- Cheese – 79%
- Ham – 47%
- Mushrooms – 47%
- Onion – 41%
- Tomato – 32%
- Bacon / pancetta – 30%
- Peppers – 25%
- Spinach – 18%
- Herbs – 16%
- Potato – 9%
- Smoked salmon – 9%
- Soft cheese – 8%
- Feta – 6%
- Broccoli – 6%
- Avocado – 5%
