Mother Poulard’s omelet is known from the end of the 19th century, when the Frenchwoman Annette Poulard prepared it in her hotel for guests and guests. The institution exists to this day, and the dish has become so popular that it is known far beyond the borders of France.
Making an omelet is so simple and fast, and it looks so impressive that it would be stupid not to try
- 3-4 eggs;
- milk about 30 g;
- a pinch of salt.
Separate the whites from the yolks.
Proteins placed in a bowl for whipping.
Beat the yolks separately with a few spoons of milk or cream and a pinch of salt (without fanaticism).
Put the pan on medium heat. It is considered that it is not necessary to lubricate it. But I do not trust my pan too much, so I smeared it with oil, but just a little bit.
Pour the yolks and distribute them over the entire surface of the pan.
Immediately begin to beat the whites in a strong foam (add a pinch of salt).
When the yolks grab, put whipped whites on top of them, flatten with a spatula. Reduce heat to low and fry for 7-10 minutes. Cover is not necessary.
Readiness can be checked by lightly touching the surface with a finger. Protein must be elastic and not stick to the fingers.
Carefully remove the omelet and transfer to dostochku or plate (it holds the shape well). Cut in half and fold protein inside.
It is very tasty, unusual and beautiful.