3 Eggs, separated
1 1/2 ts Cornstarch
1/2 c Milk
Salt and pepper
1 tb Butter
Put heavy frying pan with close fitting cover on to
heat. Separate eggs and beat yolks until thick, then
add cornstarch. Beat whites stiff, add to yolk
mixture and finally add milk and salt and pepper to
taste. Melt butter in hot pan, pour in mixture.
Cover closely and cook over medium heat for 6 or 7
minutes. Remove cover and with spatula fold omelet in
half. Do not lift cover until cooked. Source:
Heritage Recipes ch.
