Cooking the perfect omelette can be much easier said than done, whether it's the eggs turning rubbery, watery or the whole thing falling apart, there's a lot that can go wrong. Luckily for home cooks around the world wanting a cooked lunch with no hassle, Michelin-starred chef José Andrés has shared his secret omeletter recipe - and it doesn't even use a pan.

The three-egg omelette is a classic dish that has been around for centuries, but although on the face of it, the dish seems simple, the method is deceptively tricky - it's even used by Gordon Ramsay as a test for new chefs. But the key to a good omelette is all in the texture, with the perfect version being light, fluffy and full of bounce. While many chefs and home cooks might opt for some violent whisking to beat it into the mixture, Chef José Andrés suggests adding another ingredient you likely already having sitting in the back of your fridge.

The secret sauce - mayonnaise. Although adding mayo to eggs may seem like a bizarre move, or even a crime against the kitchen, when you delve into it, it makes perfect sense.

The creamy sauce is made from an emulsion of egg yolks and oil, so when combined back into the eggs creates a level of richness similar to adding in 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 recipe can be scaled up by keeping roughly the same proportions, although an added addition of salt and pepper doesn't go amiss.

The little omelette puck is perfect for adding to a sausage or bacon sandwich if you still want an eggy hit without the faff or mess of a fried or poached egg.

Adding mayo naturally does leave its somewhat distinct smell in the air once microwaved but once taken out of your dish it quickly goes. Having been tested by The Express, light and lighter mayonnaises also work with the flavoured sauces offering something extra if you're fancying something a little different.