They look simple to cook but making a perfect omelette can be a little tricky.
Over-whip your eggs and they end up scrambled while they can also go rubbery and split within seconds.
MasterChef the Professional host Marcus Waring has revealed to omelette lovers what they are doing wrong, Star Online reports.
In his latest book - Marcus Everyday - he shows you exactly how to master the art in his omelette cooking tutorial.
It sounds elementary, but using the correct ingredients and utensils is Marcus' first advice to omelette fans.
Buy the freshest eggs you can and always use a non-stick pan and a spatula otherwise you'll end up going down the pathway to scrambled rather than a delicious omelette.
The Michelin starred chef writes: “The perfect omelette requires four key things – fresh eggs, butter, a non-stick pan and a spatula
“Believe it or not, the non-stick pan and the spatula are as important as the ingredients themselves.
“Whisk the eggs thoroughly in a bowl and don’t add any salt yet.”
His next piece of advice is to avoid using too much heat as this could burn your ingredients.
He said: “Get your pan on the hob over medium heat – no hotter than that.
“If the pan’s too hot, you’ll brown the omelette.
“Put a generous knob of butter into the pan – make sure the base of the pan is covered and the butter is really bubbling, almost to the point where it starts to go brown.
“Season the eggs and pour them into the pan.”
And the final step is to be gentle with the use of your spatula to prevent your omelette from breaking.
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“If they’re whipped, they’ll almost look split and they’ll never come together as an omelette.
“You need to just gently manoeuvre the egg around the pan.”
To complete the perfect omelette cooks are advised to flip it over at just the right time.
If the eggs are left until it's completely solid the omelette is likely to crack or split.
Marcus advises: “Gently move the egg mixture around with the spatula, don’t whip it.
“That’s what we love about omelettes and scrambled eggs is their texture.
“The moment to flip it over is when the mixture becomes one – but is still a little runny," Marcus advises.
“If you don’t fold the egg over in the pan at this stage, it will just cook them from underneath – and you don’t want that – as it takes a while to cook through, and the egg on the bottom of the pan will be overcooked and the omelette will just crack when it comes to folding it over.
“Remove from the pan immediately after folding.”