Lowney’s – French Omelette

Ingredients

• 2 eggs
• 2 tablespoons hot water
• ¼ teaspoon salt
• few grains cayenne
• 1 tablespoon butter (14g)

Method

1. Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added.
2. Cook on cool portion of range, lifting mixture as for Scrambled Eggs.
3. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve.
4. Garnish with parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard