French cuisine is renowned for its exquisite dishes, but some of them surprise with their simplicity. The Madame Poulard omelet is just such a case. It turns out extraordinarily fluffy and airy, and takes only a few minutes to prepare.
History of the Dish
In the 19th century, Annette Poulard lived on the island of Mont-Saint-Michel, where she opened an inn for travelers. To quickly and deliciously feed her guests, she used a simple omelet recipe that was shared with her.
Over time, this dish became the hallmark not only of her establishment but of all of France. Today, the Poulard omelet is considered one of the most famous French breakfasts.
Ingredients
4 eggs 2 tbsp milk Salt to taste Butter for frying
Preparation
- Preparing the Egg Whites
Separate the egg whites from the yolks.
Whisk the egg whites with a pinch of salt until stiff peaks form in a clean, cold bowl.
- Yolk Base
In a separate bowl, mix the yolks with the milk until smooth.
- Cooking the Base
Heat a skillet, grease it with butter, and reduce the heat.
Pour the yolk mixture into the skillet and spread it evenly across the surface.
- Adding the Egg Whites
When the yolks are slightly set, place the whipped egg whites on top and gently smooth them out.
- Finishing the Cooking
Cover the skillet with a lid and cook on low heat for 3–5 minutes.
The omelet will rise, and after removing the lid, it will settle a bit — this is normal.
You can check for doneness with a spatula: if the egg whites do not stick, the dish is ready.
Serving
The omelet is cut in half and the halves are stacked on top of each other.
It is served so that the yolk part is on top.
