Omelette Poulard: Fluffy French Omelette Recipe
The traditional French omelette Poulard was first made by the married couple Annette and Victor Poulard in the late 19th century. They ran an inn that was famous for its cooking, and most of the recipes were their own inventions that in time became part of French cuisine. This fluffy omelette is made from egg whites whipped into a stiff foam and baked on a layer of egg yolk. It is an unusual, unfamiliar method, and a very popular one.
They say that Mère Annette Poulard's signature omelette at her restaurant costs quite a lot these days, and it is not sold by the 100 grams. The dish contains only eggs, salt and butter. Sometimes a little milk is added. There are also plenty of variations with fillings, most often cheese, tomatoes, ham and so on. You will be surprised how simple and delicious it is at the same time!
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2 servings
- Eggs 4-6
- Milk 50 ml
- Salt, butter to taste
Step-by-step recipe
- To make omelette Poulard for two, 4-6 chicken eggs are enough. After cooking other dishes you often have leftover egg whites. You can use them too, and they will make the dish even fluffier. Of course, the eggs must be fresh. Whether to add milk is up to you. The same goes for a filling, which is not always appropriate.
- The first step is to separate the whites from the yolks. It is important that not even a trace of yolk gets into the whites, otherwise you will have trouble whipping them. Carefully separate the whites and yolks into different bowls. The whites need to be chilled very well. The temperature of the yolks does not matter. Add a little salt to the yolks and pour in the milk (cream works too). Whisk the mixture with a fork until smooth.
- Salt the well-chilled whites and whip them with a mixer, first at low speed, then gradually increasing it. As you whip, the whites will grow a lot in volume and turn white and thick. When you turn the bowl upside down, properly whipped whites stay in place and do not run or fall out. After whipping, it is best to put them in the fridge.
- Melt 1 tbsp of butter in a frying pan. Stir the yolks with the milk once more and pour the mixture over the bottom of the pan, spreading it evenly. Reduce the heat to below medium and let the yolks set just a little, only on the bottom side. This usually takes up to 1 min.
- Next, using a spatula, spoon all the whipped whites onto the yolk and gently smooth the surface so that it is level from edge to edge. Reduce the heat to the minimum and cover the pan with a lid. Wait until the whites become firm. This is easy to check: lift the lid and touch the surface with a finger. If the whites are ready, they spring back easily and do not stick to your finger. The whites will usually be ready in 7-9 mins, possibly longer. Do not try to speed it up with more heat.
- If the omelette Poulard has stuck slightly to the sides of the pan, it comes away nicely with a spatula, and then you slide it onto a plate. Cut the omelette in half with a knife and put one half on top of the other, white to white. This gives you a sort of “sandwich” with a thick, fluffy layer of whites between two layers of yolk.
- Serve the omelette right away. It cuts easily with a fork and does not collapse. If you like, before folding the halves you can sprinkle the whites with grated cheese, or add slices of ham, very thinly sliced tomatoes and so on.
- You can serve the omelette with a sauce or sliced vegetables, and slices of soft cheese will not go amiss either. Make yourself a proper, delicious breakfast.
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| Yield: | 2 servings |
| Calories: | 170 kcal per 100 g |
| Prep: | 15 mins |
| Cooking: | 15 mins |
| Total time: | 30 mins |
| Cuisine: | French cuisine |
| Rating: |