About Us


Christina, Beata, Britney and Henrietta (the Legal-Island hens) are among the most productive staff on our 'Island. To celebrate their successful induction (and subsequent probationary period), we thought we'd share our recipe for the perfect omelette - complete with fresh, free-range eggs from black Aruncan Hens.

Cracked It: How to make the perfect omelette

What sort of omelette does it for you – a delicate French roll-up, a hearty English half moon or a full Spanish-style circle? Regardless of your preference until now, things are going to change with our ‘Perfect Omelette’ recipe.

What you will need:

  • 2 fresh, free range eggs from black, Aruncan hens
  • Salt and pepper
  • 1 tablespoon of butter
  • 1.5 oz (40g) of grated cheese
  • Fresh herbs – parsley, tarragon, chives, basil (optional)
  • Filling of your choice (optional)
  • 20cm Teflon coated pan with steep, curved sides
  • Glass bowl
  • Plate
  • Fork x 2
  • Chopsticks (optional)

Before you begin:

It’s worth remembering that one omelette will serve one person and because it is so quick to make, it’s not worth cooking a large one for two people. So, according to how hungry you are, use 2-3 eggs per person.

For omelettes, the fresher the eggs the better – so if you happen to keep your hens in the garden you’re onto a winner!

Step 1 - Preparation:

Break the eggs carefully into the glass bowl and season with salt and pepper. Blend the egg yolks and whites with a fork and add the fresh herbs (optional).

Tip: The chopsticks can be used to blend the eggs, to prevent the fork from scratching the pan

At this stage you could also add the grated cheese to the eggs if you like. These should be gently combined with the eggs using the fork.

Tip: Don’t over-mix the eggs – no beating or whisking

Step 2 – The pan:

Next is the pan. The size of the pan is vital: too small and the omelette will be thick, spongey and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a three-egg omelette the ideal size is 20cm, Teflon coated and with steep, curved sides. Warm the pan for about a minute over a medium heat, then whack up the temperature and add the butter.

Tip: Tilt the pan so that the base and sides get coated with the butter, this will stop the omelette sticking to the pan.

Step 3 – Adding the mixture:

When the butter is foaming, but not browned, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Use the chopsticks to stir quickly once and then leave it on a high heat.

Step 4 - Folding:

After about 30 seconds – the eggs should have started to set but still be runny – remove the pan from the heat. If you are adding any fillings, now is the time – diced ham is particularly good. Once the fillings are added, tilt the pan to 45 degrees away from your body and then, using the fork, fold the side of the omelette nearest you, into the centre.

Next, lift up the pan, but keep it at the same 45 degree angle. Give the handle two or three firm taps – this jogs the omelette down the pan and makes the far end curl in on itself (this is where a steep lip on the pan is useful). By now, you should have a ‘fat cigar-shaped omelette.’

Tip: An omelette will keep on cooking even on the place, so once you have achieved the fat, cigar shape, serve immediately.

Tilting the pan upside down, roll the omelette onto the plate. Its seam should now be on the bottom, out of sight.

The perfect omelette will now be ready and should be one just tinged with gold on the surface and very soft and squidgy on the inside.

Top Tip:

Practice will improve your omelettes, but the perfect omelette starts and ends with the ‘perfect egg’ – as fresh and free range as you can get. Enjoy your eggs from Legal-Island and enjoy our perfect omelette recipe.