Mère Poulard Omelette
PRÉPA15 min
CUISSON5 min
TOTAL20 min
Co
Cook
A fluffy, runny-centred omelette created in the late 19th century by Mère Poulard at Mont-Saint-Michel. Eggs beaten at length to aerate them, fresh cream, butter and quick cooking over high heat, originally over a wood fire.
Ingrédients pour 2 parts
- 4 eggs
- 40 g. butter
- 0.25 tea s. sea salt
- 0.13 tea s. black pepper
- 125 ml. crème fraîche
Ustensiles
- salad bowl
- whisk
Préparation
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Crack 2 whole eggs into a large bowl, then add 2 yolks.
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Beat the 2 egg whites separately with an electric whisk to very stiff peaks.
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Beat the eggs by hand with a whisk for 15 minutes.
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While still beating the eggs, add the fresh cream.
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Gently fold in the whipped egg whites.
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Heat a large frying pan, preferably over a wood fire. Add the butter.
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Once the butter has melted and the pan is very hot, pour in the mixture.
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Once the omelette is cooked and still runny in the middle, fold it in half.
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Serve immediately.