I am very fussy. For one person. No content, just egg.

1. Very good eggs.

2. 1 egg plus two yokes. Or if really hungry, two eggs and three yokes. A touch of sea salt. Loosely mixed but not beaten.

3. Melt slightly too much unsalted butter to pre-noisette stage in a very small omelette pan. Add a little of the butter to the egg mix.

4. pour the egg into the hot butter in the omelette pan.

5. This is the key thing! Let the egg cook, but then draw the edges into the middle of the pan with a spoon and then swirl the pan and let the uncooked egg drift from the middle into the spaces around the edge that was vacated. Spoon the edges from the edges to the middle and re swirl to fill the vacated edges with egg etc.

it shouldn't have air in it. Not souffléd. Not all one colour. You should see yellow and white. It should have wave wrinkles where you have drawn the edge egg into the middle. It must still be very very slightly loose and not rock solid.

It should he deposited onto a warm plate.

Oh dear ... I sound like a complete idiot.