Prepare the most unusual fluffy Poulard omelet yourself in your kitchen in a frying pan, spending no more than 15 minutes. The result will definitely amaze you and surprise your loved ones! A step-by-step recipe with a photo of preparation. Video recipe.
Delicious, hearty, tender and unusual Poulard omelet is ideal for breakfast. Mother Poulard's omelet has been known since the end of the 18th century, when the French couple Anet and Victor Poulard opened a hotel on the coast of France on the island where the fortress with the Benedictine abbey of Mont Saint-Michel is located. The dish was a huge success among pilgrims. As soon as the tired traveler crossed the threshold of the establishment, the hostess immediately served a hot, fluffy omelet to the table. This institution exists to this day, and the dish has become so popular that it is known far beyond the borders of France. Since this is a real hit and culinary magic, which until recently was only available to visitors to restaurants and other establishments, where its cost in France reaches 30 euros and more. Although in fact, it is not difficult to prepare and completely inexpensive dish.
An omelette Pulyar is prepared easily and quickly, and its peculiarity lies in the fact that the whites and yolks are whipped separately, which makes the dish very effective. We can confidently say that this is the most unusual omelet in a pan and the perfect breakfast! The Pulyar omelet is tasty, satisfying, tender, with an unusual cut and conquers with its airiness. Therefore, I recommend trying a new method of preparing a familiar dish, but in a different serving. After all, this omelet has no equal, and in appearance it resembles a delicate cloud.
See also how to make a steam prune omelet.
- Caloric content per 100 g - 115 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Eggs - 3 pcs.
- Salt - a pinch
- Milk - 3 tablespoons
- Vegetable oil - for frying
Step-by-step preparation of Pulyar omelet, recipe with photo:
1. Separate the whites and yolks and place in separate containers. It is important to pour the proteins into a clean and dry dish without droplets of liquid, moisture and grease.
2. Add a pinch of salt to the container with the yolk and pour in the milk.
3. Whisk the egg yolk and milk until smooth.
4. Season the egg whites with a pinch of salt and beat with a mixer until a white, airy, stable foam is formed. Add a flavoring agent to enrich the taste of the proteins. Since the whipped proteins themselves do not differ in any interesting taste. This can be dried garlic, Italian spices, etc.
If the protein is poorly whipped, and the air mass is not stable enough, then the omelet will not hold its shape well and the volume will sag.
5. Pour a thin layer of vegetable oil into the pan and heat well. Then pour in the yolk mixture. As soon as it grabs, but still liquid, turn the fire down to the minimum setting.
6. Lay the whipped egg whites evenly on top. Then send the omelette to cook in a preheated oven to 90 degrees. So the heating occurs evenly from all sides. The readiness of the dish is determined when the proteins do not stick to the finger.
Although it is possible to cook an omelet on the stove without covering the pan with a lid, the process will take longer. If you close it with a lid, it will be difficult for the whipped egg white to cook while cooking. it almost does not heat up, since the thermal conductivity of the fluffy mass is rather weak. As a result, the yellow part of the omelet will burn out, and the protein will remain raw.
7. Gently remove the finished omelet from the pan.
8. Use a sharp knife to cut it in half in half.
9. Fold the two halves together with the egg whites and serve the Poulard omelet to the table.
See also the video recipe on how to make Poulard omelette.
