Dinner in two minutes: Raymond Blanc, the chef of chefs, cooks the quickest dinner possible: an omelette…

He was a famous cook before you could get famous for cooking. His Le Manoir aux Quat’Saisons restaurant has repeatedly been rated as one of the UK’s best. And he’s making suppertime easier. “I love omelettes,” he says. “I had to cook one on TV, on Saturday Kitchen, as part of a race, but came last. If you don’t have two minutes to make a proper omelette, life’s not worth living.”


1 dash olive oil
10g butter
3 medium fresh organic eggs
Salt and freshly ground black pepper
1tbsp chervil
1tbsp parsley
1tbsp chives
2 tarragon leaves

Preparation: 1 minute
Cooking time: 1 minute


Step 1 “In a mixing bowl, gently beat the eggs together. Use a fork, not a whisk – that’s the most common mistake people make with an omelette. You want a wonderful texture – it’s as important as the flavour – which is achieved if the eggs are broken down but not completely mixed.”

Step 2 “Add a pinch of salt and pepper, but don’t overseason – an omelette is delicate. Then add three quarters of the chopped herbs. Chop them at the last moment or they will oxidise and discolour, and the flavour won’t be the same. And don’t use too much.”

Step 3 “In a pan, preferably an omelette pan [£4.99; www.charliesdirect.co.uk], heat the olive oil and the butter until it begins to foam. Pour in the egg mixture and cook for a few seconds.” Step 4 “With a fork, stir the omelette for a few seconds and repeat the process until the eggs are cooked to your liking. You can have them anything from rare to well done.”

Step 5 “Carefully fold the omelette over and transfer to a plate. Brush it with olive oil and sprinkle the remaining herbs on top.”

Raymond’s extra tips

1/ “It’s sad that many Brits haven’t heard of chervil. It’s beautiful, tasting a little like aniseed. It grows wild in Britain all year round and if Jamie Oliver talked about it everyone would be using it, but you can’t buy it in supermarkets. I have it in my garden and you can buy the seeds and grow it.”

2/ “A professional would roll the omelette up, but I wouldn’t advise you to do that without me being there to show you. It’s fine to serve an omelette flat or folded in half. Never cook both sides, unless it’s a Spanish omelette.”

3/ “You should use a non-stick omelette pan, which should never be washed. You just grind salt into it. The salt will kill any bacteria.”

4/ “Ingredients are key, so use fresh eggs. In supermarkets they’re up to 10 days old, which means the flavour’s completely different. To check, break them on a plate: the white should be intact, firm to touch and tight around the yolk.”