Home › The World's Kitchen › Omelette with Whitebait

Omelette with Whitebait

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with fork for two minutes. Cut off heads and tails of three ounces fresh whitebait, wash and thoroughly drain on a cloth. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the whitebait and briskly fry for five minutes, tossing them meanwhile. Sprinkle over two saltspoons salt, then add the eggs, briskly stir for two minutes with fork and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn on a hot dish and serve.