Clotted Cream

[Geoff Bannister]

--- In HPFGU-OTChatter at yahoogroups.com, "Mrs. Lee Storm" <n2fgc at ...> 
wrote:

Carol, joking about the tea but not about the jellified eggs
 
Lee:
> Well, my father used to make omelets like that...eggs with jelly 
enfolded in
> them topped with a bit of cinnamon sugar.  I think he used to mix a 
bit of
> cinnamon sugar into the egg, too.
> 
> It's not too strange considering how French Toast is made with egg,
> cinnamon, sugar, vanilla, dip bread into this mixture and fry.
> 
> Cheers,

Geoff:
The usual UK omelette is made simply by breaking your 
eggs into a basin, adding one tablespoonful of water 
for each egg and whisking. For a plain omelette, this 
is then fried in a hot pan as it is; the relevant 
fillings would be added for, say, a mushroom or a ham 
omelette.