Home › The World's Kitchen › Omelette with Beef Marrow

Omelette with Beef Marrow

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two salt spoons pepper, and sharply beat up with a fork for two minutes. Cut two ounces beef marrow into small square pieces and plunge in hot water for two minutes, lift up with a skimmer, place in frying pan with a teaspoon melted butter and briskly fry for five minutes. Sprinkle over two saltspoons salt, a half teaspoon freshly chopped parsley, toss well and drop in eggs. Mix with fork while cooking for two minutes and let rest for half a minute; fold up opposite sides to meet in centre and let rest for a minute, turn on a hot-dish and serve.