I’m a Michelin-Starred Chef — Here’s How to Make the Perfect Omelette

Move over smashed avocado, the omelette is officially the breakfast of 2025, and Gen Z are flipping for it.

A new study from British Lion Eggs reveals that the humble omelette has become a full-blown social media sensation, with 69% of 18–29-year-olds inspired to perfect their eggs after watching a chef or influencer on TikTok or Instagram.

No wonder our feeds are full of golden folds, with three quarters (74%) saying omelette reels and posts are popping up everywhere.

But for many, the “perfect omelette” remains the final boss of breakfast. More than half (52%) admit it’s one of the hardest dishes to master, and 61% have faced multiple “egg-mergencies” trying to get it right, from burning the bottom (32%) and overstuffing (27%) to serving it dry (20%) or runny in the middle (20%).

Still, the struggle is worth it. Over half of Brits (54%) say they’re turning to omelettes for their healthy, high-protein benefits, while 52% love them as a cost-of-living-friendly meal that’s quick, filling and endlessly customisable.

Top chef Paul Foster, whose restaurant Salt holds a Michelin star, says even beginners can master the perfect omelette with a few simple tweaks. “Start with a hot, non-stick pan and butter that foams without colouring. Don’t overbeat your eggs, whisk until just combined, and always season right before cooking. Work fast, then roll the omelette while the centre is still creamy for that classic French finish. And if folding feels risky, serve it open – no shame in avoiding the scramble,” he said.

Cheese reigns supreme as the nation’s favourite filling, featuring in 79% of omelettes. Close behind are ham (47%), mushrooms (47%) and onions (41%), with tomatoes (32%) rounding out the top five. Social-savvy cooks are also remixing classics with bacon (30%), peppers (25%), spinach (18%) and even crisps or panko breadcrumbs for extra texture, all chef-approved hacks for that Insta-perfect plate.

When it comes to sides, a fresh green salad (38%) is the most popular companion, followed by oven chips (32%), bread (20%) and tomato salad (19%), while ketchup (18%) still beats brown sauce (9%) in the great British breakfast debate.

A spokesperson for British Lion Eggs said, “Brits are embracing meals that are healthy, affordable and endlessly customisable, and the omelette ticks every box. Whether you like it golden, gooey or just right, British Lion eggs are a safe, sustainable and delicious way to master your next viral meal.”

Paul Foster’s top tips for the perfect omelette are as follows:

• Heat matters, use a medium high heat. You are looking for the butter to foam without colour, if it just melts it’s not hot enough, if it starts to brown straight away it’s too hot, reduce the heat as the omelette comes together.
• Remember to season, only add salt just before cooking and don’t allow it to sit. Salt will break down the proteins in the egg and affect the texture if added too early.
• Don’t overbeat your eggs, whisk until combined. If you overdo it, it will get foamy and add too much air, affecting the final texture.
• Use the right fat. I use butter, you can also add a neutral oil like sunflower or vegetable to help prevent the butter from burning.
• Size of the pan matters, too small and it won’t cook evenly and will be difficult to roll, too big and it will cook too quickly, for a one-person omelette I would use a pan between 15 and 20cm in diameter.
• Allow to rest, for 10 to 15 seconds before folding, this will reduce the risk of tearing.
• Folding not flipping, this should be done when the omelette is set as one piece but the top is still slightly runny and soft, use a spatula to fold one side into a third, then into a third again to create a rolled effect, then carefully turn onto a warm plate so the fold line is on the bottom.
• Number of eggs, for a one-person omelette I always stick to three eggs, regardless of whether they are medium or large, two is never enough and four is too much.
• Don’t overfill, use a fine grater for cheese and distribute it evenly, most fillings are best going in at the end just before folding as it will be much easier to get an even finish and help prevent cracks when rolling.
• A final flourish, when on the plate, rub a fresh knob of butter over the omelette to add a luxurious glaze, a garnish of chopped herbs like chives or dill and a fine grating of lemon zest can really bring it to life. Alternatively, for texture contrast, add some crisps or lightly toasted panko breadcrumbs, other great flavour additions could be pickled red onions and a spoonful of crème fraiche

Ravish Magazine is the UK lifestyle magazine for modern inspiration across travel, food and wellbeing.