It was one of THOSE days when Mr 2 years just wouldn’t eat anything substantial.

Days like that he usually just loses it come 5pm, and this often has a domino-like effect on the rest of the household…. Hmmm what to do – his brother used to “help” me cook dinner from about 18months but somehow I’d never got in the habit with Mr 2 years. He was in a bit of a crashing bashing kind of mood so I asked him if he wanted to come and break some eggs. “Break egg!” he said and off we went to get a chair to pull up to the bench. Once he was standing happily on his chair (up at my height – what a novelty!!) we got the eggs and then the fun started. He loved it! He tapped each egg on the edge of the bowl and carefully examined the cracks he had made each time. “I did it” he kept telling me, “Me.” I got hold of each egg just before it disintegrated so we wouldn’t end up with scrambled eggshell, but he was happily moving on to the next egg by this stage so all was well.

Next he got into whisking with great gusto. “Me” he kept saying. He was so proud to be doing it himself. So as not to lose him to another activity (or back to a bad mood) I quickly cooked his eggs with a little butter just a metre away from him. Then he got to eat them standing up on his chair –  not great dining etiquette but it worked a charm and he ate the entire bowl-full up! Phew, bad mood and meltdown averted and what a nutritious and quick dinner.

The ultimate magical food.  The egg omelette.

For those that want the best egg omelette check out this one from

If you want to make an egg omelette.....
Prep time
Cook time
Total time
  • 2 eggs
  • 2 Tbsp. whole milk
  • 2 Tbsp clarified butter or whole butter
  • Salt and ground white pepper, to taste
  1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat.
  3. Add the butter and let it melt.
  4. Add the milk to the eggs and season to taste with salt and white pepper.
  5. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
  6. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir!
  7. Let the eggs cook for up to a minute or until the bottom starts to set.
  8. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
  9. Repeat with the other edges, until there’s no liquid left.
  10. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  11. Now gently flip the egg pancake over, using your spatula to ease it over if necessary.
  12. Cook for another few seconds, or until there is no uncooked egg left.
  13. If you're adding any other ingredients, now’s the time to do it. (See note.)
  14. Spoon your filling across the center of the egg in straight line.
  15. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
  16. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
Janet Miller, Munch contributor

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