Mother Poulard's French omelette (recipe with photos)

History of the dish

The word "omelet" is of French origin. In France, it is believed that any cook should be able to prepare a delicious omelette, just as in Italy they think about pizza. The history of the appearance of the newest omelet goes far back to ancient times.

The Madame Poulard omelette was made by the owner of the first poor inn on the outskirts of France. Not knowing how to attract tourists to her meager establishment, Madame Annette Poulard came up with a whipped, fluffy omelette that requires a small amount of goods. And, really, once you try to cook a whipped omelette, you will be amazed at how large a serving of 2 eggs looks.

Ingredients

Madame Poulard's omelet contains the following products:

chicken eggs (C1 or C0) – 6 pcs.;
milk (any fat content) – 20 ml (in the calorie content table at the end of the article, the calculation was performed for a product with a fat content of 3.2%);
vegetable oil – 1 drop (in the initial recipe, Poulard oil was completely absent);
salt, ground pepper - to taste.

A little later you will find out that the eggs will have to be divided into whites and yolks. Milk will be added to the yolks, and the whites will whip into a fluffy foam. This recipe does not contain this, but almost all cooks add lemon juice to raw egg whites to make them white. For 6 chicken eggs, take 5-6 ml of freshly squeezed lemon juice.

Immediately calculate the ingredients for serving snacks. What’s delicious to use as a side dish:

mixed salad (or any fresh greens);
spinach;
lettuce leaves;
vegetable salad;
eggplant or squash caviar;
pieces of sausage or cheese.

Step-by-step manufacturing recipe

At first, it may seem like a lot of work to make a special omelet. It’s faster to just mix eggs with milk and pour into a hot frying pan. Try to cook exactly according to the steps of the recipe and you will not regret it. Madame Poulard's recipe for eggs will be to your taste and will become your favorite egg snack.

Step-by-step recipe for making it in a frying pan:

I’ll immediately explain that in the photo the production is carried out from 3 eggs. It’s just that in this version I divided all the products in half, so a large portion is not needed.

Rinse the chicken eggs and wipe with napkins.

Break the eggs, dividing them into whites and yolks. Make sure that not a single drop of yolks gets into the whites compartment. This is important for the upcoming beating.

So, you have 2 bowls. Add a little salt and ground pepper to the whites. The ultimate ingredient in taste.

Add milk to the yolks, stir with a fork or hand whisk. There is no need to beat the yolks.

Next will be a miracle. As if with a magic wand, use an ordinary mixer to beat the egg whites into a thick, fluffy foam. Start with low speed of the electronic device. Increase speed evenly and beat until fluffy without water.

Drizzle oil into a wide frying pan. Spread over the bottom. It’s best to take a frying pan with low sides; it’s comfortable to remove the fluffy eggs from it.

Pour the yolks into the pan. Take the pan by the handle and twist it so that the yolks spread all over the bottom.

Now look at the yolks. Once they set, cover them with a layer of protein foam. What does "grasp" mean? There is no watery consistency left on the surface of the yolks, as in the photo.

Cover the mass with protein foam. Distribute the foam in an approximately even layer.

Make the heat a little less than medium. Wait. Do not cover the pan with a lid or touch the foam. Wait for it to bake. After about 4-5 minutes the foam will set. How do you know when an omelette is ready? Touch the whites with a dry, unstained finger. If your finger isn't stuck and there's nothing left on it, you're done.

Cut the radial omelette into 2 halves. Place both halves together on a plate, one on top of the other. The secret to serving is to fold the halves with the whites. In appearance, it will seem that the eggs were just fried and it is unclear how the thick protein foam got inside the yolks. Fantastic!

Nutritional value and calorie content

Mother Poulard's omelette - a recipe with history. A tasty and unusual egg dish has minimal calorie content, but is beneficial in terms of nutritional value, specifically proteins. No fats, no carbohydrates - heaven for those who are on a diet.

A portion	Proteins, g	Fats, g	Carbohydrates, g	Calorie content, kcal
Whole dish	42,4	38,2	3,2	544,7
Per 100 g	12,0	10,8	0,9	154,9

Mother Poulard's French omelette is an unusual dish. Some housewives even learned to cook it in the oven. The difference in manufacturing is small. Simply place 2 layers of eggs not in a frying pan, but on an oven tray. Baking temperature 200℃. I would like to post a video on how to cook a fluffy omelette, but there were no decent options. But there is a good detailed step-by-step recipe, everything is clear in it. Did you like the article? Leave your feedback in the comments, thanks in advance. Bye-bye, dear readers.

French traditional omelette

Production time: 5 min.

Number of servings: 1 pc.

Ingredients

Cooking a traditional French omelette for breakfast

The traditional French omelette is prepared quite simply, but at the same time, it has its own aspects. As a standard, the inside of the omelette should be slightly runny (but this is a matter of taste), and the outside should not be crispy, in other words, not rosy. The base of this omelet is eggs, butter and salt. If you want to get a slightly fluffier omelette, then you can add water to the eggs (for any 2 eggs, 1 tablespoon of water).

You can also add herbs to the omelet by mixing it with the eggs. Or create an omelette with entrails, adding filling to taste (for example, cheese) in step 5, before rolling. There are 2 methods of folding a French omelette - in half or in a roll.

To make a traditional French omelette, it is better to take a heavy frying pan with a non-stick coating; for 2-3 eggs, the diameter of the frying pan should be approximately 20 to 24 cm (this is the maximum).

How to cook “Traditional French Omelette” step by step with photos at home

To make a French omelet, you will need a small set of goods: eggs (I have country eggs, the size is approximately the same as category 1), butter and salt. You can also add spices, for example, white pepper. You can also use black, but snow-white will not be visible in the omelette.))

The butter must be melted in a frying pan (in which we will later cook the omelette) over low heat. It should melt, but not boil or sizzle.

Dissolve the eggs into a bowl. Prick the yolks and stir until the mixture is homogeneous, but do not beat. Foam and pomp are not needed.

Gently pour warm oil straight from the frying pan into the eggs in a narrow stream, stirring. We do this carefully so that the eggs do not curl. Salt and pepper to taste. If you want to add greens, then do it at this step.

In the frying pan given to us, where the oil was heated, we prepare the omelette. Pour the egg mixture into the frying pan. The fire should be low. At this step you can add any filling. As the edges begin to turn white and the top is still watery, lift the whitened edge with a spatula. And carefully begin to roll it up, or fold it in half (crescent shape). The bottom of the omelet should not brown, it should remain light.

Turn the omelette seam side down and serve on a plate. This omelet is great when served when cut into slices. Or give this right to the eater himself.)) The traditional French omelette for breakfast is ready.

Famous French breakfast: Mother Poulard and traditional omelette

The French omelette has gained popularity in almost all countries. The most necessary recipes are Mother Poulard and Baveuse. The dish has its own history and traditions. They have been preparing breakfast according to an ancient recipe for many years, without changing the technology.

History of appearance
Individual manufacturing
Products used
Omelet of Mother Poulard
Baveuse omelette
What to stuff
Secrets and tricks
Video

History of appearance

The history of the dish began in the last century. It was invented in a colorful French corner on the Mont Saint Michel peninsula.

Madame Poulard opened a hotel and ran her own business without outside help. Things were going badly: there weren’t enough guests, and there was nothing to treat them with. One fine moment, a pilgrim arrived and told Annette about a lush egg pie that was cooked over an open fire. Mother made her additions and improved the dish.

Rumors of the newest, savory food spread throughout France. Travelers began to specially come to the hotel to try the dish, which was called “Mother Poulard Omelette.”

Individual manufacturing

The uniqueness of Madame Poulard's dish lies in the process of mixing the eggs. Beat the whites separately until the foam becomes fluffy and elastic. Mix the yolks with a fork.

The two masses are carefully combined, and then milk is introduced in a narrow stream.
Fry the mixture in a frying pan with the lid closed.
The finished omelette is cut in half. The snow-white parts are connected.

As a result, a golden crust comes out not only from below, but also on the surface of a healthy breakfast.

The traditional French omelette, Baveuse, can be called a piece of jewelry. The roll comes out unique and has a smooth, silky surface.

It hits the spot with a creamy, slightly moist interior. The dish comes out soft and tender. Unlike Mother Poulard's omelette, the whites cannot be beaten with a mixer. They are mixed with a fork along with the yolks. No milk is added for fluffiness.

Products used

The most commonly prepared omelette is #EMPTY#, which means empty. The recipe uses:

testicles;
milk or cream;
butter;
salt.

Spices are added in limited quantities.

Omelet of Mother Poulard

In order for the omelette mass to become fluffy and airy, the eggs must be fresh.

The cream in the recipe can be replaced with milk of any fat content.

eggs - 4 pcs.;
cream - 35 ml;
salt.

Combine the yolks with milk and salt. Stir. It is not allowed to beat too much.
Heat a non-stick frying pan. Add the yolk mixture.
Fry like an omelette, almost until done. There should be a liquid mixture on top.
Salt the whites. Beat with a mixer. The foam must be thick and dense.
Transfer to the yolks. Do not cover with a lid.
Cook - 10 minutes. Cut in half. Connect the snow-white parts. The bottom and top of the omelette will have a delicious crust of yolks.

Baveuse omelette

You can prepare breakfast in French according to a traditional recipe. A pan with a non-stick coating will come in handy.

large testicles - 3 pcs.;
pepper;
butter - 15 g;
salt.

Sprinkle the eggs with salt. Pepper it.
Stir with a fork until the mixture is smooth.
Turn on the medium burner mode. Preheat the pan.
Arrange the oil. Melt it.
Pour in the egg mixture. Using a wood fork, stir vigorously, scraping up any stubborn parts from the bottom. Break them into small pieces by shaking the pan. The omelette mass must be in continuous motion, mixed and moderately baked.
When the mixture is still watery but resembles large cottage cheese, stop mixing. Cook - 1 minute.
The bottom of the pancake will be fried, and the top will be wet, but set over the entire area.
Tilt the pan slightly. Lift the top edge by prying it with a fork. Roll it into a roll.
Place seam side down on a plate. The breakfast will be shaped like a cigar.
Brush with melted butter and, if desired, sprinkle with grated cheese.

What to stuff

A traditional omelette is prepared without additional ingredients. The French often add plenty to their favorite breakfast, using entrails that:

wrapped inside;
injected into the watery mass;
spread on the finished omelette.

Seasonings, spices, chopped herbs are mixed into the egg dough. They are distributed sparingly throughout the omelette so that the freshest taste is felt in any piece.
Cheese. The product is coarsely grated, then combined with the omelette mixture or sprinkled on top.
Fried mushrooms, meat, shrimp salad, fresh vegetables. The insides are not wrapped in an omelette, but placed on top.

Secrets and tricks

To avoid spoiling the outcome, follow these tips:

The burner mode should always be at the highest setting. The frying process needs to be supervised so that the pan is removed from the heat just in time.
For a pleasant smell and taste, cook in butter. Place it on the bottom of a hot frying pan. It is not allowed to overheat. It does not have to smoke or change color to brown.
The omelet can be cooked in the oven. Bake at 180°C. Time - 30 minutes.

Omelettes according to the proposed recipes do not require special abilities. You can cook them at any time of the day.

Video

Suitable for feeding the whole family, for people leading a healthy lifestyle and following a diet.

Did the proposed options appeal to you? Share in the comments what kind of entrails you like to add to an omelette?

French omelette

French

Now we would like to offer you to prepare a traditional French omelette. There is no milk or flour in it - just eggs, butter and salt. The omelette should not be fluffy, but due to the manufacturing technology it turns out very tasty and tender. You can supplement it with finely chopped herbs or vegetables.

Post Creator

Olesya Fisenko

Creator and founder of the project “Nehudeem.ru” - a culinary portal about ordinary and savory food. Using the website, it connects all lovers of homemade food together. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and exciting. Mother of Anya and Kirill.

Place butter in a heavy frying pan with a flat bottom (the amount can be reduced as you gain experience in cooking this omelet). Cook the omelet on the middle burner over the LOWEST heat.

Usually, for a frying pan with a diameter of 26 cm, two eggs are used, but such an omelette is more difficult to work with, so we recommend starting with three eggs. Break them into a bowl, add salt and, if desired, freshly ground black pepper. Beat lightly with a fork. Melt the butter and swirl the pan so that the butter is distributed over the entire bottom. Pour the oil into the bowl with the eggs. A thin layer of oil on the bottom of the pan is enough to cook an omelette.

Beat the mixture with a fork again and pour into the pan. Return it to low heat and cook for about 2 minutes.

When the bottom of the omelette has already set, and the top is still jiggling when you lightly shake the pan, it’s time to remove the omelette. To do this, either shake the pan with a sharp movement from yourself to yourself (it will then fold in half) or, if you don’t have enough skill yet, twist the omelette using a spatula: pry the omelette from one edge and roll it a couple of times.

Prepare a plate and, tilting the pan, slide the omelette onto it. Cut it diagonally into 5-6 pieces.

You can add to the omelette according to your own taste: very finely chop herbs, vegetables (tomato pulp, radishes, fried mushrooms) or grate cheese and sprinkle on top of the omelette.