Puffy soufflé omelette

Separate three eggs, whites in one bowl and yolks in another.

Add a little salt to the yolks and beat until pale yellow.

Beat the whites, about three minutes in all, until bubbly and foamy.

Add a tablespoon of sugar and keep beating to stiff peaks that hold rather than ripples that subside.

Fold in the yolks without stirring, so the whipped air is not lost, just until the colour is homogenous; do not overmix.

Melt butter in a pan over low heat and run it up the sides; add the egg mixture and spread it out.

Cook on low heat so the inside sets before the outside burns, until it releases and starts to brown on the bottom.

Lift the edge so it cooks and sets, then fold the omelette over.