Ingredients
- 1 tablespoonful of water
- 6 eggs
Directions
1
Beat and strain your eggs, season them, and add 1 tablespoonful of water, milk, or stock to every 6 eggs. Let some butter or oil get hot in a frying-pan, and pour in the eggs. When omelette is set and of a pale brown color on the underside, take it up, fold it together lightly, and serve hot. Do not turn omelettes in the pan.
By Margaret Brown ·
Recipe sourced from
gutenberg