A recipe from the first edition of The Edmonds Cookbook, published in 1906.
Ingredients
- Eggs 2
- Water 1 Tbs
- Salt and Pepper to taste
- Butter 2 tsp
- Parsley
Cook It
- Â Separate the eggs. Combine the yolks with the water. Season with salt and pepper to taste.
- In a separate bowl beat the egg whites until stiff but not dry. Carefully fold the egg whites into the yolk mixture.
- Heat an omelet pan. Add the butter and heat until foaming but not brown. Pour the mixture into the pan. Leave until set and golden on the bottom. Place under a hot grill until set.
- Fold over and garnish with parsley.
- Before folding the omelet you can fill with any of the following: grated cheese, sweetcorn and bacon, chopped cooked spinach, smoked fish, cooked chicken livers.
