Modern Brits are flipping out for omelettes, with TikTok their inspiration

Paul Foster open omelette with prosciutto

Move over smashed avocado - the humble omelette is seeing a resurgence in popularity, and it’s Gen Z leading the charge.

A new survey of 2,000 adults reveals that over two thirds (69 percent) of 18–29-year-olds have been inspired to whip up the eggy classic after spotting it on TikTok or Instagram.

In fact, 65 percent have tried to master the “perfect omelette” after watching an influencer or chef make one.

And it doesn’t stop there - more than half (52 percent) were so inspired, they filmed and posted their own #omelettecreations online.

It’s no wonder that three quarters (74 percent) of Gen Z say they have seen a rise in the number of videos and images of omelettes on their TikTok and Instagram feeds.

When it comes to the perfect recipe, Brits agree that three eggs is the magic number.

Cheese reigns supreme as the top filling (79 percent), followed by ham (47 percent), mushrooms (47 percent), onion (41 percent) and tomato (32 percent).

Bacon (30 percent), peppers (25 percent), spinach (18 percent) and herbs (16 percent) are also climbing the ranks as home cooks add their own twist.

More than half (54 percent) believe the omelette comeback is thanks to its healthy, high-protein credentials, while 52 percent say it’s the perfect cost-of-living dinner.

And one in four (23 percent) think omelettes are now outshining other egg dishes, according to the research by British Lion Eggs.

Still, it’s not all smooth flipping - 52 percent admit omelettes are one of the hardest dishes to master, with 61 percent confessing to multiple “egg-mergencies” in the kitchen.

Top fails include burning the bottom (32 percent), overstuffing so it won’t fold (27 percent), overcooking it to dryness (20 percent) or leaving it too runny (20 percent).

And while 87 percent like their omelettes fully cooked, 13 percent prefer them slightly underdone.

A spokesperson for British Lion Eggs said: “This research shows Brits are embracing dishes that are healthy, affordable and easy to personalise - and the omelette ticks every box.

“Whether you prefer it fully cooked, slightly underdone or even runny, British Lion eggs are a safe, cost effective and healthy way to enjoy this protein-rich meal, with whatever filling you have to hand.”

Paul Foster, a talented chef whose own restaurant, Salt, earned Michelin stars, and who has worked at high profile restaurants including Le Manoir aux Quat’ Saisons and Restaurant Sat Bains, thinks everyone can elevate their omelettes with a few savvy tips:

“Start with a hot, non-stick pan – add butter, you can also add a little sunflower or vegetable oil if you are worried about the butter burning. You’ll need to work the eggs quickly until evenly cooked. As soon as the base sets, roll it while still creamy in the centre for a classic, elegant omelette with no colour on the outside. If you find folding a challenge, why not serve it open to avoid the risk of it turning into a scramble.”

For fats, those surveyed chose olive oil (32 percent), followed by butter (26 percent).

The best sidekicks, according to the survey, are a fresh green salad (38 percent), oven chips (32 percent), bread (20 percent) or a tomato salad (19 percent).

Ketchup (18 percent) and brown sauce (nine percent) are the go-to condiments.

With food prices on the rise and TikTok trends continuing to inspire kitchens nationwide, quick and easy cooking from scratch is becoming a modern priority.

Nine in ten (91 percent) Brits say they’re doing it as much as possible - mainly because it’s healthier (79 percent), it helps them avoid processed foods (49 percent), saves money (46 percent) and boosts cooking confidence (33 percent).

One in six (15 percent) are cooking more after discovering exciting recipes online, while nearly half (49 percent) say their social feeds are now dominated by food and recipe content.

Top tips from chef Paul Foster for the perfect omelette

  1. Heat matters – medium high. You are looking for the butter to foam without colour. If it just melts, it’s not hot enough, if it starts to brown straight away it’s too hot. Reduce the heat as the omelette comes together
  2. Remember to season. Only add salt just before cooking and don’t allow it to sit. Salt will breakdown the proteins in the egg and affect the texture at the end if added too early.
  3. Don’t over beat your eggs. Whisk until combined. If you overdo it, it will get foamy and add too much air, affecting the final texture
  4. Use the right fat – I use butter. You can also add a neutral oil like sunflower or vegetable to help prevent the butter from burning
  5. Size of the pan – pan size is important, too small and it won’t cook evenly and will be difficult to roll, too big and it will cook too quickly. For a one-person omelette I would use a pan between 15 and 20cm in diameter
  6. Allow to rest - for 10-15 seconds before folding, this will reduce the risk of tearing
  7. Folding not flipping – this should be done when the omelette is set as one piece, but the top is still slightly runny and soft. Use a spatula to fold one side into a third, then into a third again to create a rolled effect. Then carefully turn onto a warm plate so the fold line is on the bottom
  8. Number of eggs – for a one-person omelette I always stick to three eggs, regardless of whether they are medium or large. Two is never enough and four too much
  9. Don’t over fill – use a fine grater for cheese and distribute it evenly. Most fillings are best going in at the end just before folding as it will be much easier to get an even finish or help prevent cracks when rolling
  10. A final flourish - when on the plate, rub a fresh knob of butter over the omelette to add a luxurious glaze. A garnish of chopped herbs like chives or dill and a fine grating of lemon zest can really bring it to life. Alternatively, for texture contrast, add some crisps or even some lightly toasted panko breadcrumbs. Other great flavour additions could be some pickled red onions and a lovely spoonful of crème fraiche

Top fillings for a perfect omelette

  1. Cheese – 79%
  2. Ham – 47%
  3. Mushrooms – 47%
  4. Onion – 41%
  5. Tomato – 32%
  6. Bacon / pancetta – 30%
  7. Peppers – 25%
  8. Spinach – 18%
  9. Herbs – 16%
  10. Potato – 9%
  11. Smoked salmon – 9%
  12. Soft cheese – 8%
  13. Feta – 6%
  14. Broccoli – 6%
  15. Avocado – 5%