Perfect Omelettes and a perfect country pub

Their website is excellent,

http://www.brunningandprice.co.uk/hand/

and the setting, interior, beer and food was equally impressive. I had a couple of pints of Triple A bitter, which has been specially brewed as part of the 18th birthday celebrations of the Midlands Air Ambulance by the Woods Brewery and a pheasant, pigeon, rabbit and ham terrine with some toasted bread and a pea shoot salad. The beer was good and the terrine was fantastic. If you're ever down that neck of the woods it's well worth a visit!

When I returned to work there had been a first comment on the blog! A chap(???) called Ray Parlour has been having problems making omelettes, well I dont profess to be the greatest cook in Huddersfield but I seem to be able to do alright when it comes to omelettes.
I reckon the trick is to keep them as light as possible by plenty of whisking. I also whisk the egg after it goes into the pan for 20-30 seconds. Another tip is to push the cooking mixture away from the sides of the pan and swirl it round so that the liquid egg can spread around and cook more evenly. Turn the heat off while the egg is still a little bit runny in the middle and fold the omelette in half, it should carry on cooking while it rests and hopefully be eggsellent!!