French omelette poulard

Description Products Steps

An incredibly tender and fluffy omelette according to a French recipe with spices and curd cheese will decorate any breakfast. During the preparation of the omelet, the whites are thoroughly beaten, so it turns out to look like a cloud or soufflé. By the way, this omelette can be prepared both salty and sweet, using sugar instead of salt. The traditional French Omelette Poulard has been known since the end of the 18th century. Then the owner of the hotel, Annette Poulard, became famous throughout France for her omelette, which looked more like a pie. Today this omelet is served in almost all restaurants, and its price reaches 30 euros and more.

Calories
191,63 kcal
Protein
11,25 gram
Fat
14,83 gram
Carbohydrates
1,84 gram
~ Time
20 Min
Pepper
Complexity

Products per 2 serving:

Chicken yolk

4 pcs. = 68 g
The protein of chicken eggs

4 pcs. = 132 g
Curd cheese

35 g
Salt

to taste
Butter

10 g
Dried garlic

to taste
Dried thyme / thyme

to taste

Steps:

Prepare all ingredients for the dish. Separate the whites from the yolks into different containers.
Beat the yolks with a whisk, and then add curd cheese to them and beat with a blender until smooth.
Place butter in a heated frying pan and melt it. Beat the whites until fluffy, dense peaks with salt; at the very end, stir in the dried garlic and thyme.
Pour the yolk part into the pan in a thin layer, let it set a little.
Distribute the whipped egg white evenly on top. Drizzle a little water from the edges of the pan and cover with a lid. Cook over medium-low heat for 6 to 7 minutes until the tops of the whites are firm and springy.
Place the omelette on a board, cut it in half lengthwise and fold it so that the white part is in the center and a bright yellow stripe of the omelette remains on the outside.

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