Home › Breakfast Dishes › Egg Omelet

Egg Omelet

To two eggs use two tablespoonfuls of cream, milk or water as preferred; beat the eggs until the white is broken and can be dipped up in a spoon. The secret of the omelet is in the cooking. Place in the omelet pan two teaspoonfuls of clarified butter; when hot, turn in the eggs. As soon as the omelet cooks so that you can lift it, throw it toward the center of the pan, first putting in a little chopped parsley, salt and pepper. When the egg is firm, remove from the range and fold.