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Print Recipe
 Omelette "Poulard" Recipe
If you are tired of ordinary eggs for breakfast, try a find from Mother Poulard, who invented this dish in the 18th century - for breakfast at her hotel on the northwest coast of France.
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine French
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine French
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Separate the yolks from the whites. Add salt to the yolks, whisk with a fork until smooth.
    Separate the yolks from the whites. Add salt to the yolks, whisk with a fork until smooth.
  2. Whisk the whites, add salt and whisk into a stable foam with a blender.
    Whisk the whites, add salt and whisk into a stable foam with a blender.
  3. Heat the oil in a frying pan. Pour in the egg yolks. The yolks should cover the entire bottom of the pan.
    Heat the oil in a frying pan. Pour in the egg yolks. The yolks should cover the entire bottom of the pan.
  4. Using a spatula, evenly distribute the whites over the surface of the yolks. Cover with a lid. Fry on low heat for 5 minutes.
    Using a spatula, evenly distribute the whites over the surface of the yolks. Cover with a lid. Fry on low heat for 5 minutes.
  5. Transfer the spicy omelet to a cutting board. Cut in half, fold the protein inside. And again cut in half.
    Transfer the spicy omelet to a cutting board. Cut in half, fold the protein inside. And again cut in half.
  6. Garnish with vegetables and herbs. Enjoy your meal.
    Garnish with vegetables and herbs. Enjoy your meal.
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