Making an omelette is a tried and tested method of assessing a young chef's mettle in the kitchen – there's a whole lot that can go wrong with what seems like a simple weeknight supper dish.
As a young Jacques Pépin comments in the video below: "If I wanted to test a chef's technique I would probably ask him to do an omelette."
This is something a young Gaggan Anand knows all about having volunteered himself to make an omelette before immediately regretting his misplaced enthusiasm for tackling a kitchen classic.
Is it the butter, the pan, the technique? Take a look at some of the best in the business and find out their insider tips, developed through years of experience.
And remember ... you can't make an omelette without breaking eggs!
1. Jacques Pépin
The master prepares his definitive French omelette. It's very simple, yet technique transforms these ingredients into something extraordinary.
Chef Kinch employs a very light touch, with just eggs, a little water, butter on the pan, shaped with a towel and rubbed with butter for gloss. Salt added at the end.
The legendary chef shows us his perfect omelette with more than a touch of butter.
This omelette farcie by chef Boulud is perfect for brunch, or any time for that matter.
Ramsay combines two unusual bedfellows in feta and prawns, but the result is surprisingly tasty.
6. Mikael Jonsson
A rich and indulgent Périgord truffle omelette from Michelin-star chef Mikael Jonsson.