I asked chefs the best method to make an omelette-they all included 1 step

Omelettes are the epitome of home-cooking. Cooked correctly, they're pillowy, soft and packed with hearty flavours such as mushroom or cheese. Cooking an omelette may sound simple, but achieving a tender, soft and creamy texture can be surprisingly difficult. A rubbery, overcooked omelette is unappetising and can make the overall dish taste lacklustre and even dry.

Determined to cook an omelette perfectly every time, I spoke to several chefs and culinary experts to find out the best method to cook an omelette. While I received various tips, techniques and recipes for making the omelettes, all of the experts emphasised one important step: whisking the eggs thoroughly before adding them to the pan.

Henry O'Connor, an egg expert and the creator of Better Eggs, a UK brand committed to high-quality eggs and hen welfare, said well-whisked eggs make for a light and fluffy texture, and that under-whisking is a common mistake.

He said: "A well-whisked mixture introduces air, creating the light, fluffy texture that separates a great omelette from a flop."

He also said it's essential to season your eggs at this stage to ensure a good flavour throughout the omelette.

When cooking your omelette, Mr O'Connor recommends cooking it on a medium-low heat and allowing the eggs to "set gently so the omelette is tender and melt-in-the-mouth".

He added: "Quick cooking may be convenient, but it sacrifices texture."

The egg expert also suggested using butter rather than olive oil. "Melt until foamy, then pour in the eggs," he advises. "It should sizzle lightly, not aggressively."

When it comes to fillings, he offered a key piece of advice: Keep it balanced.

He said: "A sprinkle of cheese, a handful of fresh spinach, a few sautéed mushrooms or a dash of hot sauce. Too much filling and your omelette becomes a mess, rather than a masterpiece."

Chef and restaurateur José Pizarro, who is also known as the "Godfather of Spanish cuisine in the UK", also suggests whisking the eggs lightly for a silky, natural texture but avoiding over-whisking.

He said: "I whisk the eggs briefly, just enough to break them up. I like the texture, silky and natural, no over-whisking. I season at this stage with a pinch of salt so it dissolves properly."

He also shared his method for a "lazy omelette", which doesn't involve folding or incorporating the fillings into the egg mixture.

He explained: "For my lazy omelette, I keep everything as simple as possible. I heat a small non-stick pan with a little olive oil. While it warms, I whisk the eggs lightly, nothing too vigorous. When the oil is hot, I pour the eggs in and let them set gently. Once it's cooked but still soft on top, I simply slide it straight onto the plate. That's the whole point of the lazy omelette: no folding, no fuss."

His favourite toppings are 5J jamón with crisps for a salty, crunchy bite.

Sergio Martino, a head Chef from The Wesley in London, also suggested whisking the eggs gently until smooth but not overly frothy to keep the omelette tender.

Mr Martino also provided a simple yet delicious omelette recipe that includes seasonal mushrooms and salty Parmesan.

Sergio Martino's mushroom omelette recipe

Ingredients:

• Three eggs
• Extra virgin olive oil
• Fresh mushrooms, sliced
• Parmesan cheese, grated
• Salt and pepper, to taste

Method:

Prep the mushrooms first: Heat a small amount of extra-virgin olive oil in a non-stick pan and sauté the mushrooms until they are golden and tender. Season lightly with salt and pepper.

Beat the eggs gently: Crack the eggs into a bowl and whisk until smooth but not overly frothy-this keeps the omelette tender.

Cook low and slow: Pour the eggs into a lightly oiled non-stick pan over medium-low heat. Allow them to set gently, stirring occasionally to create a soft, creamy texture.

Add the cheese: Sprinkle in the grated Parmesan just before the eggs are fully set to add richness and a subtle nuttiness.

Finish and fold: Once the omelette is mostly set but still slightly runny on top, fold it over the mushrooms and let it sit for a few seconds off the heat. This ensures a soft, melt-in-the-mouth omelette.

Serve immediately: Enjoy while warm for the best flavour and texture.

Sergio recommends keeping the omelette simple to really let the flavours of fresh eggs, mushrooms, and Parmesan shine.

Barry D'Arcy, a private yacht chef and founder of Ocean Earth Chefs, uses three lightly beaten eggs at room temperature.

He said: "When it comes to omelettes, technique matters rather than flair. A few simple steps can make the difference between rubbery and restaurant-quality.

"You will need three lightly beaten eggs at room temperature, a pinch of salt, a tbsp of creme fraiche and a tbsp of unsalted butter."

First, gently heat a small non-stick pan and add the butter until it foams without browning. If it burns, the omelette will taste burnt.

Once the eggs hit the pan, Mr D'Arcy suggests using a spatula to gently stir from the edges to the centre, tilting so the undercooked mixture flows back out to the edge of the pan.

He continued: "As the eggs start to set, add the salt and creme fraiche. You could also add your favourite fillings at this stage, such as grated cheese, herbs, spinach, or roasted peppers.

"Stop stirring, tilt the pan at a 45-degree angle with the spatula, and gently fold the omelette in half. This is a delicate process, so take your time. The colour should look glossy but without looking brown."

Serve your omelette immediately on a warm plate while it's still soft in the centre.

Martyn Nail, culinary director at The Dorchester Hotel said said to beat eggs well with a large fork or whisk before seasoning them with salt and pepper.

He said: "The best method to cook an omelette begins with a good 20 cm non-stick pan and three fresh Burford Brown eggs, beaten well with a large fork or whisk, and seasoned with salt and fresh pepper.

"Heat the pan and add 5g of fresh salted butter until it starts to foam, but make sure it does not burn. Pour the egg into the pan and allow it to sit for 30 seconds; this will start to form a shell in the pan."

Next, remove the eggs from the heat and quickly stir in the shell using the large table fork.

The chef said the fork "is part of the skill - it allows you to stir the egg quickly without scratching the pan while creating a creamy, soft, almost scrambled egg mix".

The pan should come on and off the heat to allow the egg to be cooked through without any colour.

Spread the mixture evenly in the pan and allow it to set, forming a smooth, golden-yellow shell that will encase the soft, creamy "scrambled" egg inside. Gently tilt the pan and tap the omelette shell towards the fold of the pan to help it fold in on itself, creating the perfect omelette.

The ideal omelette should be a pale yellow, cigar-shaped, consistent in colour throughout, with no lines or wrinkles. It should be "baveuse", according to Mr Nail. This is a French term that describes the desired runny and soft texture. Serve the omelette on a warm plate.

Michelin-recognised chef Simon Bonwick, who also owns The Crown at Bray, also suggested beating the eggs with a fork before adding the egg mixture to the pan.

He suggested using three high-quality eggs, butter, cream and mushrooms for a hearty dish. He said this autumn, the humble mushroom is the natural choice for a filling. Even better, he urges cooks to consider the sweet, meaty cep, foraged from the fern-filled woodlands of Marlow.

Choosing the right pan for an omelette can seem like a daunting task, so Mr Bonwick suggests just using what you've got.

Simon Bonwick's omelette recipe

Ingredients:

• Three large, high-quality eggs, beaten with a fork
• One splash of cream
• One generous knob of butter
• Salt and pepper to taste
• One large sliced thin woodland cep

Method

Combine the beaten eggs, cream, butter, salt, and pepper in a bowl.

Heat your pan with a thin film of oil until hot. Sauté the thinly sliced cep until it releases its aromatic fragrance.

Increase the heat and stir the egg mixture vigorously with a fork.

Allow the omelette to set for just a second over a mild, steady flame.

The choice of colour is yours at this stage.

Keep the centre runny, with the knowledge that it will continue to cook when you flip it onto the plate, super hot. A medium-rare texture will feel just right.

He suggests serving your omelette immediately with a glass of Aligoté or a light, fruity Viognier.

Chef, author and founder of Bindas in Mayfair, Mehak Kansal said: "An omelette is one of those rare foods that feels like home - that pillowy, eggy hug that hits your soul at the end of a long day or greets you with warmth on a hopeful morning. In our home, omelettes mean a whole lot. My Papa used to make the most delicious masala omelettes whenever we were hungry growing up - simple, soulful, and filling."

Ms Kansal said she prefers not to add cream or milk to her omelettes but adds an extra egg for richness and masala for freshness.

She begins by beating two to three eggs in a bowl and mixing in a handful of sharp mature Cheddar, half a diced red onion, a few sliced cherry tomatoes, one or two finely chopped green chillies, a pinch each of chilli powder, ground cumin, and turmeric, plus salt, pepper, and a generous handful of chopped coriander.

Next, in a frying pan, she adds a generous spoonful of ghee over medium heat. She lets this melt until it's glossy and fragrant.

Then, she pours in the egg mixture and allows it to cook for a few minutes, until the bottom becomes golden and crisp. She then gently folds it over and cooks the other side until it's just set and golden in colour.

The chef added: "The omelette turns out perfectly crispy on the outside, slightly spicy and gorgeously cheesy, fluffy, fresh, and full of flavour. It's best served simply, with your favourite toasted, buttered bread and maybe a cup of chai on the side - pure comfort on a plate."