Omelettes Made Fluffy and Tender with Mary Berry’s One Simple Ingredient

Making the perfect omelette can sometimes feel tricky—overcooked eggs turn rubbery and dry, leaving you disappointed. But culinary expert Mary Berry has shared a simple tip that will transform your omelette into a light, fluffy delight with just one easy addition: water.

In her book Quick Cooking, Mary explains, “Surely the quickest of all meals and so economical too. It only takes about three minutes to make and uses mostly store cupboard ingredients… water is added to the beaten egg to make it a lighter omelette.” This small splash of water, added to your beaten eggs before cooking, creates gentle steam during cooking. The steam keeps the eggs moist and helps prevent them from drying out or becoming tough.

Here’s how to achieve a restaurant-quality omelette at home:

Crack your eggs into a bowl and add two teaspoons of water. Season with salt and pepper.
Beat vigorously with a fork until the mixture is fully combined and slightly frothy.
Preheat a frying pan on high heat and add butter. Once it’s bubbling, pour in the egg mixture.
Tilt the pan to spread the eggs evenly, then gently pull the edges towards the center with a spatula to encourage even cooking.
As the eggs begin to set, add your preferred fillings—cheese and chives work beautifully.
When nearly cooked, gently slide the spatula under the omelette to loosen it from the pan edges, then fold it in half to seal in the filling.
Give it a quick flip if you like and transfer to a plate.

The result? A perfectly fluffy, tender omelette with a beautifully golden exterior and a moist, airy interior that is sure to impress.

Adding water to the eggs is a simple, clever trick that keeps your omelette from turning into a rubbery or crumbly mess, allowing you to enjoy a delicious and satisfying meal every time, effortlessly.