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Omelette with Curry

Break eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, half teaspoon curry powder and two saltspoons pepper; sharply beat up with fork two minutes. Heat a tablespoon butter in a pan, drop in eggs, briskly stir with fork two minutes, let rest a half minute, fold up two opposite sides, let rest one minute. Turn on a hot dish and serve.