Fluffy Mother Poulard Omelet

Original, airy, tender, incredibly tasty! Omelette Poulard in a frying pan is easier than it seems at first glance. The main thing is to beat the egg whites well and make sure that they do not fall during the frying process. This is the perfect dish for a romantic breakfast!
cook time: 45 min
Isla Thatcher
Fluffy Mother Poulard Omelet

Nutrition Facts (per serving)

219
Calories
18g
Fat
1g
Carbs
11g
Protein

Ingredients (3 portions)

Basic:

Olive oil 30 g
Salt to taste
Lemon juice to taste
Eggs (category C1) 6 pc
Cream (10%) 3 tsp

Recipe instructions

Step 1

Step 1
How to make a Poulard omelette in a frying pan? Prepare the ingredients according to the list. You can use cream of any fat content according to your taste. Instead of olive oil, you can use any other vegetable oil. Wash the eggs and dry with paper towels. Wash the lemon and pour boiling water over it. We will need a little juice from its slice.

Step 2

Step 2
First, separate the whites from the yolks. Place the yolks in a small bowl and place the whites in a high-sided whipping container. Add a pinch of salt to the egg whites and start beating them at low speed with a mixer or blender. When foam appears, gradually increase the mixer speed. When the whites begin to whiten and take a stable shape, pour in the juice from a lemon wedge and beat for another 2 minutes.

Step 3

Step 3
Pour the cream into a small bowl with the yolks, add a pinch of salt and whisk the egg mixture vigorously with a fork.

Step 4

Step 4
Take a frying pan with a small diameter, approximately 22-24 cm. Pour olive oil into the frying pan and place it on the stove to heat. When the oil is hot, pour the whipped yolks into the pan and distribute them evenly over the bottom. You should get a thin omelette pancake.

Step 5

Step 5
As soon as the pancake sets, immediately place fluffy whipped whites on top of it and distribute them evenly throughout the pan. Continue cooking the omelet over low heat for at least 10-15 minutes (use your stove as a guide) until the whites are fully cooked. At the end, be sure to check the omelette for readiness as follows: lightly touch the white with your finger; If the white is moderately elastic and does not stick, then the omelette is ready.

Step 6

Step 6
Carefully transfer the finished omelette onto the board, cut it in half and fold the halves together. That is, the protein should be inside. Divide the resulting omelet into 3 equal portions. Serve it with fresh herbs and a light salad.

Additional rubrics

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