One ingredient loved by Michelin chef will make 'best omelette in history of mankind'

Whipping up the perfect omelette can be a daunting task, with potential pitfalls such as rubbery or watery eggs, or the entire dish falling apart.

However, Michelin-starred chef Jose Andres has come to the rescue of home cooks worldwide seeking a fuss-free cooked lunch, revealing his unique omelette recipe - which doesn't even require a pan.

The three-egg omelette is a timeless dish that's been enjoyed for centuries. Despite its seemingly straightforward nature, the technique behind it can be surprisingly complex - so much so that Gordon Ramsay uses it as a test for aspiring chefs.

The secret to a top-notch omelette lies in its texture; the ideal version should be light, fluffy and springy. While many chefs and home cooks might resort to vigorous whisking to achieve this, Chef Jose Andres recommends adding an ingredient you probably already have in your fridge.

The surprise addition? Mayonnaise. Although incorporating mayo into eggs might seem odd, or even sacrilegious to some, it actually makes perfect sense when you think about it, reports the Express.

This creamy condiment is essentially an emulsion of egg yolks and oil, so reintroducing it to the eggs imparts a richness akin to adding an extra yolk.

Speaking on the Joe Rogan Experience podcast, the chef revealed his trick: "One day I had to make eggs very quickly, 'Daddy we only have three minutes, I have a meeting, I have this, I have that'.

"Okay I get the eggs and I get the mayo. I mix one egg with one big spoon of mayo, and I whisk.

"I then put it in a shallow kind of plate, a little bit of oil and butter, and in the microwave for 30 to 40 seconds. Oh my god Joe, the best omelette in the history of mankind - delicious. Oh my god try it!".

Jose's formula can be increased by maintaining roughly the same ratios, though an extra sprinkle of salt and pepper certainly enhances the dish.

The compact omelette disc works brilliantly when tucked into a sausage or bacon butty if you fancy an eggy element without the hassle or chaos of a fried or poached egg.

Including mayo does naturally leave its rather distinctive aroma lingering once microwaved, but this dissipates rapidly after removing from your dish.

Following trials by The Express, reduced-fat and lighter mayonnaises prove equally effective, with the flavoured varieties providing an extra dimension if you're seeking something slightly more adventurous.