Omelet "Poulard": recipe with photos

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2019-07-25 10:20:31

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Each of us at least once in a lifetime Breakfast scrambled eggs and probably even tried it yourself to prepare. The dish is simple and inexpensive, consisting of a small number of ingredients. But in a famous restaurant, located on the island of Mont Saint-Michel in France, serving omelets, per 100 grams which you will have to pay almost 30 euros. However to to try it it is not necessary to go to Europe. At home you can also make an omelette "Poulard". Photos, description and step-by-step instructions on how time is represented in our article. Here offered the option of cooking the omelette in a slow cooker.

Who is the mother Poulard?

Mont-Saint-Michel is the second most visited tourist attraction in France after the Eiffel tower, despite the fact that it is located 285 km from Paris. The island resides a few dozen people come there every year to three million tourists. Visitors to the island are attracted by its beautiful architectural sites of the city and the opportunity to witness the world's strongest tides. The moon is full the water goes from the shore nearly 18 kilometers, and then with great speed (7 km/h back). But connoisseurs have long appreciated the restaurant of mother Poulard (La Mere Poulard) with its world famous scrambled eggs. Visitors of this institution was once kings and Queens of different countries, as well as the last Emperor of Japan and the famous writer Hemingway.

As for the Madame Poulard, known only that she was a native of this island and served as a maid at the architects who came to rebuild the island. In 1872, the girl married a local Baker, which opened in 1888 the hotel, and in front of her and a restaurant. Mother Annette Poulard has been famous for their gastronomic talents. She is credited with the authorship of 700 French dishes, the most famous of which is the famous omelet, named after her "Poulard".

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Restaurant dish at home

The restaurant of mother Poulard is on the main street of Mont-Saint-Michel directly from the city gates. It thrives in our time, despite the fact that prices for many dishes, including the famous omelet, just insane.

omelette Poulard

Recipe main course the restaurant cooks held in strict confidence. It is only known that eggs on the open fire in special pots with long handles, and before that, eggs are very heavily beat until you get fluffy foam. To repeat the recipe at home is not so difficult, while the taste is a crustless quiche is not worse than the original.omelette of mother Poulard

The Secrets of cooking a lush omelette

In the history of the famous scrambled eggs preserved the legend of how to prepare an omelet Madame Poulard. She broke the bowl a couple of eggs, well whipped, pour it into the pan and made an omelet until cooked over an open fire. To repeat similar actions are quite easy, but you must learn some cooking secrets:

omelette of mother Poulard

  1. Ingredients. According to the legend, the mother Poulard was added to eggs or milk or any other liquid. But at home, the milk or cream in a small amount still adds to the dish turned out fluffy and light. Oil, as in the original recipe, it is better to use butter instead of vegetable.
  2. Frying Pan. The perfect size is the pan 22-23 cm in diameter. If the bottom is more then likely to turn out thin and not fluffy omelet "Poulard".
  3. The Recipe involves cooking an omelette in one minute, but his hand movements should always be shaken in the pan. If this is not done, the dish may burn to the bottom of the pan.

Original omelette of Madame Poulard

Because at 100% the original recipe for the omelette of mother Poulard and nobody managed to learn during her life, we can only rely on various legends, trying to reproduce the same dish.

According to one of them, eggs of mother Poulard prepared from such ingredients:

  • Egg - 2 PCs;
  • Butter - 20 g;
  • Salt;
  • Pepper.

omelette Poulard recipe

Step-by-Step preparation:

  1. Put the pan warm up on medium heat.
  2. Beat Eggs in a deep bowl. Using a hand whisk or mixer to whisk them until the formation of fluffy foam within 15 minutes.
  3. In a hot frying pan put a knob of butter and melt it.
  4. Still whisking add the eggs, salt and pepper.
  5. Pour egg mixture into the pan with butter. Several times to shake the pan so that the mixture spreads evenly.
  6. Fry the scrambled eggs, away from direct sunlight, for 1 minute.
  7. Put the omelet on a plate and when serving, fold it in half, browned crust up.

Scrambled eggs "Poulard": a recipe with photo

This option is eggs "Poulard" also claim to originality. According to the recipe for obtaining the air mass whites and yolks should be divided.

To make an omelet "Poulard" for this recipe you will need:

  • 4 egg whites and 4 yolks;
  • Milk - 35 ml;
  • Salt;
  • Pepper.

omelette Poulard photo

Step-by-Step preparation isfollowing:

  1. Egg yolks carefully stir with the milk and a pinch of salt.
  2. Put the pan on a medium heat.
  3. Beat the Whites in a solid foam with a pinch of salt.
  4. Melt the oil in a pan.
  5. Pour the whipped with milk yolks.
  6. Half a minute later, when the yolk layer will seize, spread on the surface of the lush protein mass.
  7. Cook scrambled eggs without a lid as long as the protein mixture becomes elastic and stops sticking to your fingers when touching it.

Recipe for scrambled eggs with cheese

According to legend, this unusual French omelette Poulard served for Breakfast at the restaurant at the end of the XIX century. The recipe for this air meals consists of the following sequence of actions:

omelette Poulard recipe with photo

  1. 5 egg Whites and egg yolks are whipped separately from each other. Of proteins should be a strong froth, and the yolks just enough to mix well with a fork milk (50 ml) and salt.
  2. On a heated over medium heat the frying pan is laid out a little butter. When it stops foaming, to the bottom of the pan and poured the yolk mass.
  3. Once the yolk "pancake" grab a spoon to put on his whites and spread evenly with a spatula over the surface.
  4. Not covering it with a lid to cook the omelet for 1 minute.
  5. Sprinkle with grated cheese (100 g).
  6. When submitting an omelet "Poulard" is cut in half. Then one half is shifted on top of the second on the protein inside.

Scrambled eggs from mother Poulard in a slow cooker

Omelet recipe mother Poulard can be cooked in a slow cooker. To cook 2 eggs just need to separate whites and yolks and beat separately. Whites whipped into a thick foam, and the yolks just combine with milk (2 tbsp) and salt.

omelette of Madame Poulard

Scrambled eggs "Poulard" prepared in the bowl of a slow cooker in the mode "Roasting". As well as the pan, first butter fried yolks. Then they are laid on top of proteins that are cooked under a lid for 2 minutes.

Fitness menu: recipe, food value and caloric content easy omelet

For those who adhere to a fitness diet, fit this is a great option for a low carb Breakfast. Omelet "Poulard" has a high nutritional value (protein - 13 g, fat - 14 g, carbohydrates - 2 g) and low caloric (only 188 kcal per serving weight 130 g). Cook it simple:

  1. Yolks (2 PCs.) to whip with milk (15 ml) with a fork.
  2. Proteins (3 pieces) beat with a mixer until peaks form.
  3. Grease a heated pan with olive oil (1 teaspoon). Put first the yolks, and in a few minutes, when they will seize, distributed on top of the beaten egg whites.
  4. Prepares an omelet before until proteins will no longer stick to your fingers. They are served folded protein inside.


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DE: https://tostpost.com/de/essen-und-trinken/35180-omelette-pulyar-rezept-mit-foto.html

ES: https://tostpost.com/es/alimentos-y-bebidas/35038-la-tortilla-pulyar-la-receta-con-la-foto.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/35828-omlet-pulyar-recept-s-foto.html

PL: https://tostpost.com/pl/jedzenie-i-picie/36977-omlet-pulyar-przepis-ze-zdj-ciem.html

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UK: https://tostpost.com/uk/zha-napo/36089-omlet-pulyar-recept-z-foto.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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