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.
Servings
2
Cook Time
15minutes
Servings
2
Cook Time
15minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  5. 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.
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