Plain Omelet
Four eggs Four tablespoons of water One-half teaspoon of Larkin Table Salt One teaspoon of butter Beat the eggs without separating. Add the water and salt. Melt the butter in a hot frying-pan. Pour in the eggs, shake the pan gently, and as the eggs thicken lift with a spatula, allowing uncooked portions to run underneath. When creamy throughout, roll.
Slip onto a hot platter, garnish with parsley and serve immediately.