Poulard omelette in a frying pan recipe with photos

All that remains is to evaluate the taste of this dish, which occupies its rightful place in French restaurant cuisine. There are quite a few people on the Internet who have tested themselves in the omelet-popular field, but it seems that everyone has their own “Pular”. This is not surprising, because in preparing an omelet everything matters - the quantity and freshness of the eggs, the size and thickness of the pan, what kind of oil is used - butter, vegetable or none at all.

Today I decided to cook this unusual omelette in the oven, because, firstly, I love omelette prepared by baking, and secondly, I generally like to cook in the oven.

To prepare this omelet you need a thick cast iron frying pan. If you have such kitchen utensils, then it's worth a try. I don't have one, so I used a glass mold. I think this will not be a crime against French cuisine. Still, the main distinguishing feature of the Poulard omelet is that the yolks are whipped separately from the whites. This is what we will focus on.

How to fill the Poulard omelette

A classic omelette is prepared without additional components. The French often add variety to their favorite breakfast by using fillings that:

· wrap inside;

· injected into the liquid mass;

· spread on the finished omelette.

Filling options:

• Seasonings, spices, chopped herbs are mixed into the egg dough. They are evenly distributed throughout the omelette so that the fresh flavor is felt in every bite.
• Cheese. The product is coarsely grated, then combined with the omelette mixture or sprinkled on top.
• Fried mushrooms, meat, shrimp salad, fresh vegetables. The fillings are not wrapped in the omelette, but placed on top.

To do this, an omelette pancake wrapped in the shape of a cigar is cut lengthwise and carefully opened. The prepared filling is placed inside.

How to cook Mother Poulard's omelette

There are quite a few varieties of the Poulard omelette - over the years, many chefs have improved the recipe or changed some of the ingredients to suit their own tastes. I, trying to adhere to proper nutrition, chose a recipe without sunflower or butter.

We will need

• Chicken eggs - 4 pcs.
• Milk (I have 1.5%) - 2 tbsp.
• Salt, pepper - to taste

In this case, the percentage of fat in milk is not particularly important, so if you have milk with a higher fat content, you can safely use it.

Cooking steps

1. Separate the whites from the yolks (for whites it is better to take a deep bowl).

2. Mix the yolks with milk; add salt/pepper to taste.

3. Beat the whites to stiff peaks (the whites should be chilled, add a pinch of salt to them - and then the process will take you much less time).

4. Pour the mixture of yolks and milk into a well-heated frying pan (WITHOUT oil), immediately reduce the heat to low.

5. As soon as the yolks “set”, carefully fold in the whites.

6. Distribute the whites with a spatula over the entire surface.

7. As soon as the white stops sticking to your fingers (about 10-15 minutes), your Mother Poulard omelette is ready.

8. Cut the omelette into two equal parts and fold them in half, as shown in the photo. Also, you can roll them into rolls.

IMPORTANT: when preparing Mother Poulard’s omelette, do not cover the pan with a lid.

If desired, the omelet can be decorated with fresh herbs and grated cheese. Surprise your loved ones with a new, unusual omelet format.

What is “Poulard omelette”: a little history

There is an island of mystical attractiveness and fabulous beauty in the North-West of France, connected to the mainland by a causeway road. The monastery of the same name, Mont Saint-Michel, rises on an island-rock. During the Great Frazzanine Revolution, the majestic temple was turned into a prison, and only Napoleon made it a monument of national importance. A family of restaurateurs lived on the island, but a young woman, Annette Poulard, was inspired by the idea of ​​starting her own business. This is how a new hotel appeared, where Mother Poulard met and treated the abbey’s pilgrims and tourists. The range of products on the island was poor, but there were plenty of eggs. One of the guests suggested an unusual omelette recipe to the hostess. The dish not only caught on and became famous with admiring reviews, but became the hallmark of the island.

French omelette from Matuksha Poulard - history of origin

Annette Poulard lived near the northwestern coast of France in the 19th century. She, being a naive soul, could not share the established family “business” with her relatives, so she was forced to look for an alternative solution, having little experience only in servicing incoming clients. After a long conversation with her husband, the woman decided to start her own small business, starting to open a hotel.

Initially, her business was lousy: travelers kept coming and coming, but there was nothing to treat them with. Of course, she only had chicken eggs in her supplies.

If you believe the world legend, one of the regulars at her hotel shared the recipe with Madame Poulard: he readily showed her the fastest way to cook eggs over a fire. The dish turned out to be so unsurpassed that in a fairly short time it became famous throughout the periphery, and a little later throughout the country.

The French omelette from Mother Poulard is strongly associated with France, but over several centuries it has become known in other countries. In particular England, Germany, Portugal. Today, if you are in Europe and go to a cafe, you may not find the dish we are considering on the menu list, but do not be upset - we will be happy to share with you the preparation of this culinary masterpiece.

Many details, unfortunately, were left out, but the basic products and cooking techniques remained. Annette fried the omelette in a frying pan and finished baking it in a preheated oven, but we offer you a recreated version of cooking in a slow cooker.

Hawaiian pineapple omelette

It is worth noting that the best omelet recipes cannot be imagined without this “candidate”. Fans of Jamaican cuisine know that a pineapple omelette is a real work of art.

The number of products used here is much larger:

• 2 eggs (1 serving);
• Pineapples – 80g (add depending on the number of servings);
• 1 teaspoon of powdered sugar;
• Rum – 300 ml;
• 20 ml. milk;
• Starch 10 g;
• A little vanilla for taste.

First you need to marinate the pineapple. It is advisable to buy fresh, not canned, and after peeling it, cut it into cubes. Next, it is sprinkled with powdered sugar (don’t use all of it) and filled with rum. The white and yolk are separated. The white is whipped until creamy, and the yolks are mixed with powdered sugar until smooth, after which milk and starch are added, and only then a little vanilla.

Next, the whipped white is added to the yolk with other ingredients and poured into a heated frying pan. You need to fry the omelette on both sides until completely cooked, then pour the pickled pineapple on it, fold the pancake in half and put it in the oven for 10 minutes. After this, the dish is sprinkled with sugar, poured with rum again and set on fire before serving.

Poulard omelette recipe in a frying pan

You can cook this dish even faster in just one frying pan, without any oven. It also rises perfectly and is just as airy, tender and delicious.

Therefore, if, for example, you are in a country house where there is no oven, then there will be no reason to refuse such deliciousness.

• eggs – 4 pcs.
• salt - a pinch
• butter – 5 – 7 g

Don’t be surprised, these ingredients will be quite enough, and the dish will not lose a bit of flavor!

1. Separate the whites and yolks into two different bowls. Mix the yolks with a fork or whisk, adding a little salt. Also add salt to the whites and beat them with a mixer into a stable foam that does not fall off or fall off. First, knock it down at low speeds, and then increase the speed to maximum.

2. Place the frying pan over medium heat and grease the bottom and sides with oil. Immediately pour the yolks onto it. After about a minute, place the egg white foam on top of them. It’s okay if they haven’t had time to bake completely, the main thing is not to press the whites too hard.

Smooth them over the surface and cover with a lid. Leave for 4 minutes, maximum 5. During this time, the whites will “grow” slightly and become even more fluffy. When ready, they should not stick; you can check this by lightly touching the surface with your finger.

3. In general, that's all... The omelette is ready. We cut it into two equal halves and place one half on top of the other in this way. so that there is a layer of yolk on top and bottom.

Place on a plate and invite everyone to the table. Serve with fresh herbs and tomato slices.

I’ve never tried it, but I think you can cook this dish in the same way in a multicooker bowl. After all, in essence, the principle here is the same as when cooking in a frying pan. Friends, does anyone have experience using a multicooker in this matter? Please write in the comments if there are any.

Omelet “Pular”: recipe with photo

This version of preparing the “Pular” omelette also claims to be original. According to the recipe, to obtain an air mass, the whites and yolks must be separated.

To prepare the Poulard omelette according to this recipe you will need:

• 4 egg whites and 4 yolks;
• milk - 35 ml;
• salt;
• pepper.

Step-by-step preparation is as follows:

1. Mix the egg yolks thoroughly with milk and a pinch of salt.
2. Place the frying pan over medium heat.
3. Beat the whites into a strong foam with a pinch of salt.
4. Melt butter in a frying pan.
5. Pour in the beaten yolks with milk.
6. After half a minute, when the yolk layer has set, spread the fluffy protein mass over its surface.
7. Fry the omelet without a lid until the protein mass becomes elastic and stops sticking to your finger when you touch it.

Instructions

• Immediately put on the stove a frying pan with a thick bottom, reliable and cool. The fire is minimal, there is a lid on top. Let it warm up.
• Separate the yolks from the whites.
• Add cream, a little salt to the yolks, beat until the mixture turns light.
• In another bowl, beat the egg whites with a pinch of salt. When the mass becomes stable and dense, turn off the mixer and spread it into the yolk part using a spatula. Mix gently - the whites should not fall off!
• At the same time, put butter in a frying pan and melt.
• Spread the egg mixture, level it, and cover with a lid.
• Fry over low heat for 6-8 minutes. The finished omelette should be slightly elastic, without wet spots.
• Well, you can serve it. Immediately - to avoid any troubles with falling. True, at this stage my omelette with whipped whites never falls, but it’s better not to worry. Bon appetit!

New in blogs

Omelette Poulard is a real hit in France. Tourists from all over the world come to the island of Mont Saint-Michel to try this unusual dish. We tell the story of the appearance of the famous omelet, and also reveal the recipe.

Omelette Poulard, which today is known not only in its homeland - in France, but also far beyond its borders, first appeared in the history of cooking back in the century before last. Gradually, the emergence of the original recipe, which is most indirectly related to the classic omelette, acquired a lot of tales and rumors, but even today the Poulard omelette is considered one of the most favorite dishes in France. And if you haven’t heard anything about this wonder, we are ready now to correct the annoying misunderstanding and, of course, share the recipe for a magical omelette, which, believe me, will add almost aristocratic chic to your morning meal.

The history of the magical omelette, the airiest in the world (according to the French themselves), is inextricably linked with one of the most picturesque corners of good old France, which has nothing in common with noisy and dirty Paris. The island of Mont Saint-Michel is located on the northwestern coast of the country and is home to perhaps the most famous monastery in France. The Abbey of Mont Saint-Michel welcomes guests with open arms, and several dozen residents are always happy to welcome tourists and pilgrims.

According to legend, the holy place was designed by the Archangel Michael himself, appearing to Bishop Aubert of Avranches in a dream and ordering a church to be built on the mountain. And so that the bishop would not doubt the divine message in the morning, the Archangel hit him on the forehead. Waking up with a bump on his forehead, the enlightened one immediately got to work. True, the matter did not end with the church. A monastery grew up on the mountain, which during the French Revolution was taken from the Church and turned into a prison, and in 1874 Napoleon III declared Mont Saint-Michel a national monument. As for the monks, they returned to the island quite recently, in 1966. Today they coexist quite peacefully here with a huge number of tourists who go to Mont Saint-Michel to see the sights and, of course, try that same omelet.

The creator of the miracle dish was the Frenchwoman Annette, who lived in Mont-Saint-Michel in the 19th century. Not sharing the family “business” with her relatives, the young woman decided to open a hotel on her own, where she planned to receive visiting travelers and pilgrims. Things went poorly at first, and from time to time the hostess didn’t even have anything to treat her guests with - why, she only had eggs in her arsenal. According to legend, the recipe was suggested to Annette Poulard by one of the travelers - he demonstrated to her how to quickly cook eggs over a fire. The omelet turned out to be so tasty and nutritious that it soon became famous throughout the city, and later throughout France. Gourmets from all over the country will be drawn to Mama Pulyar. Mother Poulard’s omelet differs from the usual dish familiar to each of us in that the whites and yolks are cooked separately, ultimately forming an almost multi-layered egg pie.

The hotel, and at the same time a cafe where you can try the original omelet, still exists today. There is no end to tourists. These days, Mother Poulard's omelet is rivaled in popularity only by the abbey itself. The owners of the eatery, of course, take advantage of this state of affairs very skillfully; the prices for the famous dish are almost sky-high, but there are daredevils who are ready to pay a tidy sum for the opportunity to try the mouth-watering delicacy.

Despite the assurance of the cunning hotel owners that no one knows the recipe for the real Poulard omelette except local chefs, there is no need to despair. Preparing a dish is not so difficult, so there is no need to go to the island just to go to a restaurant - it is much wiser to go there for the local beauties, and, believe me, there are quite a few of them in those places. As for the omelet, you can prepare it at home. How? Well, we are ready to dictate the recipe.

Ingredients:

• Eggs – 4 pcs.
• Milk – 30 gr.
• A pinch of salt

Cooking method:

Separate the whites from the yolks, place the whites in a mixing bowl. Beat the yolks separately with a few tablespoons of milk or cream and a pinch of salt, do not overdo it, beat no more than for a regular omelet. Place the pan on medium heat. It is traditionally believed that there is no need to lubricate it with anything, however, since we cook, after all, not in the oven, but on the stove, it is better to spare the dishes - drop a drop of oil on the hot surface. Then pour in the yolks and distribute them evenly throughout the pan. While the yolks begin to brown, beat the whites with a pinch of salt until stiff. Now that the yolks have set, you can put the protein foam on top and fry without covering it with a lid for 7-10 minutes. Readiness can be checked by lightly touching the surface with your finger. The protein should be elastic and not stick to your fingers.

Carefully remove the omelette and transfer it to a plate. Then cut in half and fold with the white side inside. Voila! The ancient French dish is ready, you can have breakfast!

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Wednesday, November 15, 2020 23:41 + to quote book Charlie1969

all posts by the author Each of us has had an omelette for breakfast at least once in our lives and probably even tried to cook it ourselves. The dish is simple and inexpensive, consisting of a small number of ingredients. But in one famous restaurant located on the island of Mont Saint-Michel in France, they serve an omelette, for 100 grams of which you will have to pay almost 30 euros. However, you don’t have to go to Europe to try it. You can also prepare the Poulard omelette at home.

At the end of the 18th century, the married couple Anet and Victor Poulard opened a small tavern on the north-west coast of France, in the stunning location of Mont Saint-Michel. Mother Poulard's omelette, as her grateful visitors called her, was very popular among travelers. As soon as the tired traveler crossed the threshold, the hospitable hostess was already serving a hot, fluffy omelette to the table. Unfortunately, Mother Poulard did not reveal the secret of her dish, so there are several options for preparing this omelet. Here's one of them. The omelet turns out very tasty, tender and airy. And it doesn't look very traditional. To prepare Mother Poulard's omelet you will need: Egg (I have C2) - 4 pcs Milk - 2 tbsp. l. Salt (to taste) Black pepper (to taste) To prepare Mother Poulard's secret omelette, take: Separate the whites from the yolks. Lightly beat the yolks with a whisk, add milk, salt and pepper, mix. Beat the whites with salt until stiff peaks form. I read that traditionally eggs are beaten in a copper bowl to stabilize the white foam. Dishes wiped with vinegar and salt (then wiped with a paper towel) have the same effect. I used the second method and was pleased with the result. The whites whipped very quickly, in about 3 minutes, and did not fall off for a long time.

Place a large-diameter frying pan (preferably with a Teflon coating) over medium heat. No need to lubricate anything! Pour in the yolks and smooth with a silicone spatula. Wait until the yolks set. Reduce heat to low, add egg whites and spread evenly over entire surface. Do not cover with a lid!

The whites should hold, become elastic and not spring back. To check the readiness of the protein mass, touch it with your finger; it should not stick. Cut the omelette in half, fold the whites inside. In a frying pan with a diameter of 28 cm with eggs of size C2, this process took me approximately 8-10 minutes, with C0 - 25 minutes (the yolk, of course, darkened greatly)

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omelette Poulard French breakfast in Russian cuisine

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