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Print Recipe
Omelette "Poulard" Recipe
If you are tired of the usual eggs for Breakfast, try a find from mother Poulard, who invented this dish in the 18th century-for Breakfast in her hotel on the North-West coast of France.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Separate the yolks from the whites. Salt the yolks, beat with a fork until smooth.
    Separate the yolks from the whites.
Salt the yolks, beat with a fork until smooth.
  2. Whites and season with salt and whisk in the stable foam blender.
    Whites and season with salt and whisk in the stable foam blender.
  3. Heat the oil in a frying pan. Pour the egg yolks. The yolks should cover the entire bottom of the pan.
    Heat the oil in a frying pan.
Pour the egg yolks. The yolks should cover the entire bottom of the pan.
  4. With a spatula, evenly distribute the whites over the surface of the yolks. Cover with lid. Fry on low heat for 5 minutes.
    With a spatula, evenly distribute the whites over the surface of the yolks.
Cover with lid.
Fry on low heat for 5 minutes.
  5. Omelet acuurate to shift on a cutting Board. Cut in half, fold the protein inside. And again cut in half.
    Omelet acuurate to shift on a cutting Board.
Cut in half, fold the protein inside. And again cut in half.
  6. Garnish with vegetables and herbs. Bon appetit.
    Garnish with vegetables and herbs.
Bon appetit.

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