Mother Poulard's omelet has been known since the late 19th century, when Frenchwoman Annette Poulard cooked it in her hotel for guests and guests. The institution exists to this day, and the dish has become so popular that it is known far beyond the borders of France.
An omelet is prepared so simply and quickly, but it looks so impressive that it would be stupid not to try
- 3-4 eggs;
- milk about 30 g;
- a pinch of salt.
Separate the whites from the yolks.
Place the whites in a bowl for beating.
Beat the yolks separately with a few tablespoons of milk or cream and a pinch of salt (no fanaticism).
Place the skillet over medium heat. It is believed that it is not necessary to lubricate it with anything. But I don't trust my frying pan too much, so I greased it with butter, but just a little.
Pour the yolks and spread them over the entire surface of the pan.
Beat the whites immediately into a strong foam (add a pinch of salt).
When the yolks grab, put the whipped whites on top of them, smooth with a spatula. Reduce heat to low and fry for 7-10 minutes. You do not need to cover with a lid.
Readiness can be checked by lightly touching the surface with your finger. The protein should be firm and not sticky to your fingers.
Carefully remove the omelet and transfer to a plate or plate (it keeps its shape perfectly). Cut in half and fold in with the whites.
It is very tasty, unusual and beautiful.