Mère Poulard omelette known since the late 19th century, when the French Annette Poulard cooking it in her hotel for visitors and guests. The institution still exists today, and the dish was so popular that it is known far beyond the borders of France.
Preparing omelet is so simple and fast, and looks so impressive that it would be foolish not to taste
30 g milk;
a pinch of salt.
Separate the whites from the yolks.
Proteins are put in a bowl for whipping.
Beat yolks separately with a few tablespoons of milk or cream and a pinch of salt (without fanaticism).
Put the pan over medium heat. It is believed that no need to lubricate it. But I do not trust my frying pan is too, so oiled, but only a little.
Pour the egg yolks and distribute them across the surface of the pan.
Immediately start whisking whites in a solid foam (add a pinch of salt).
When the yolks are grabbed, put them on top of the whipped whites, smooth spatula. Reduce the heat to low and cook for 7-10 minutes. Seat cover is not necessary.
Readiness can be checked, slightly touching the surface of the finger. Protein should be elastic and not stick to the fingers.
Carefully remove the omelet and move to the plate (it keeps excellent shape). Cut in half and fold into protein.
It is very tasty, unusual and beautiful.