If you ever interview for a cooking job in a French restaurant and Chef asks you to make an omelette, this will ensure you don’t get hired. There’s no gently cooked subtleness and show of finesse here. This, to me, is the Maillard reaction at it’s finest. There’s something just right about the flavour and texture of eggs cooked at relatively high heat until browned. You’ll see.
I often eat these eggs as pictured: on a heap of greens, doused with way too much toasted chili oil.
Time: 10 minutes
5g grapeseed or other neutral-flavoured oil
3 large free-range eggs
1g kosher salt
Few grinds fresh-ground black pepper
50g mozzarella cheese – shredded
Place a 20cm frying pan on medium heat and add the oil.
Crack the eggs into a bowl. Add the salt and pepper, the best with a fork or whisk until colour is relatively uniform.
Pour the eggs into the pan, tilting the pan to evenly coat the base with egg. Sprinkle the cheese onto the egg and cook for two minutes.
Use a silicone spatula to carefully fold the egg in half. Continue to cook for 30 seconds then flip over, cooking for an additional 30 seconds.
Remove from heat and serve immediately.