Lush Omelet “Poulard” in a Frying Pan
by Editorial Staff
An original way to make an omelet. The Pulyar omelet turns out to be very tender and fluffy. I cooked for the first time, because I was interested in the recipe, and I think that we need to try new methods of cooking familiar dishes. I cannot say that this is an authentic recipe, as it is believed that the recipe for the Poulard omelet is a big secret. Mother Pulyar’s omelet is still served in the restaurant of the same name!
Cook: 12 min
Servings: 2
Ingredients
- Eggs – 5 pcs.
- Milk or cream (optional) – 2 tbsp
- Salt to taste
- Butter – 1 teaspoon
Directions
- Divide the eggs into whites and yolks.
- Add a pinch of salt to the yolks.
Add milk or cream if desired. There are different variations: someone adds, someone does not. Of course, with milk or cream, the yolks will be more tender. - Beat the egg whites with a pinch of salt until stiff peaks.
- Heat a frying pan (the dia of my pan is 24 cm) over medium heat, add butter.
- Pour the yolks into a frying pan with oil, smooth evenly over the entire bottom of the pan.
- After a minute, put the protein mass on the yolks. Cover and fry the omelet over medium heat for about 7 minutes, until the proteins are tender.
- Place Poulard omelet on a serving platter. Cut the omelet in half, put one part on the other so that the protein is inside.
- This is how magnificent the Pulyar omelet turns out!
Enjoy your meal
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