Omelet "Pulyar": a recipe with a photo

Each of us at least once in my life ate an omelette and even probably tried to cook it on its own. The dish is simple and inexpensive, consisting of a small amount of ingredients. But in one famous restaurant, located on the island of Mont-Saint-Michel in France, served an omelet, for 100 grams of which you will have to pay almost 30 euros. However, to try it is not necessary to go to Europe. At home, you can also prepare an omelet "Poulard". Photo, description and step-by-step instruction are just presented in our article. Here is also proposed the preparation of an omelette in a multivariate.

Who is Mother Pulyar?

The island of Mont-Saint-Michel is the second most visited tourist destination in France after the Eiffel Tower, despite the fact that it is located 285 kilometers from Paris. The island is home to several dozen people, with up to three million tourists coming here every year. Guests of the island are attracted by their beauty the architectural objects of the city and the opportunity to witness the world's most powerful sea tides. At full moon, water leaves the coast almost 18 kilometers, and then with great speed (up to 7 km / h comes back). But gourmets have long appreciated the restaurant of Mother Poulard (La Mere Poulard) with her world-famous omelet. Visitors to this establishment once were kings and queens of different countries, as well as the last emperor of Japan and the famous writer Hemingway.

As for Madame Poulard herself, it is only known that she was a native of this island and served as a maid to the architect who came to rebuild the island. In 1872, the girl married a local baker, with whom she opened a hotel in 1888, and with it a restaurant. Mother Annette Poulard was famous for her gastronomic talents. She is credited with authoring 700 French dishes, the most famous of which is the famous omelet, named after her "Poulard".

Restaurant dish at home

Poulard's mother's restaurant is located on the main street of Mont-Saint-Michel directly at the city gate. It also flourishes in our time, despite the fact that the prices for many dishes, including the famous omelet, are simply sky-high.

The recipe for cooking the main dish of the restaurant's cook is kept in strict confidence. It is known only that they prepare an omelette on open fire in special frying pans with very long handles, and before that the eggs are whipped to a very high level until a lush foam is obtained. Repeating the recipe at home is not so difficult, with the taste of such an omelette is not worse than the original.

Secrets of cooking a lush omelette

In the history of the famous omelette, there is a legend about how Madame Poulard herself prepared the omelette. She broke a couple of chicken eggs into a bowl, beat them well, poured them into a frying pan and brought the omelet up to the ready for an open fire. To repeat similar actions is not difficult, but here you can not do without some secrets of cooking:

1. Ingredients. According to the legend, Mother Pulyar did not add milk or any other liquid to the eggs. But at home, milk or cream is added in small amounts to make the dish lush and light. Butter, as in the original recipe, it is better to use creamy, rather than vegetable.
2. Pan. The ideal size of the frying pan is 22-23 cm in diameter. If the bottom is more, then, most likely, you will get a thin and not magnificent omelet "Pulyar".
3. The recipe assumes the preparation of an omelet for one minute, but with his movements the hands should be constantly shaken in a frying pan. If you do not do this, the dish can burn to the bottom of the pan.

Original omelette by Madame Poulard

Since the original recipe for Mother's Pumple's omelet was not 100% known to anyone during her lifetime, one can only rely on various legends, trying to reproduce that dish.

According to one of them, the mother-of-pearl omelet Poulard is made from such ingredients:

• Egg - 2 pieces;
• Butter - 20 g;
• salt;
• pepper.

Step by step cooking:

1. Put the frying pan warmed to medium heat.
2. Eggs break into a deep bowl. Using a handful of corn or a mixer, whisk them until lush foam forms for 15 minutes.
3. Put a piece of butter in a hot frying pan and melt it.
4. Do not stop whipping to add salt and pepper to the eggs.
5. Pour the egg mass into a frying pan with butter. Shake the pan several times so that the mass is distributed evenly.
6. Fry the omelet without cover, 1 minute.
7. Put the omelet on the plates and, when filing, fold it in half, with a crusty up crust.

Omelet "Pulyar": a recipe with a photo

This variant of cooking omelet "Pulyar" also claims for originality. According to the recipe for the production of air mass, proteins and yolks must be separated.

To prepare an omelet "Poulard" for this recipe will need:

• 4 egg whites and 4 yolks;
• Milk - 35 ml;
• salt;
• pepper.

Step-by-step cooking is as follows:

1. Egg yolks mix thoroughly with milk and a pinch of salt.
2. Put the frying pan on medium heat.
3. Beat the whites in a strong foam with a pinch of salt.
4. Melt butter in the frying pan.
5. Pour the yolks whipped with milk.
6. In half a minute, when the yolk layer seizes, distribute a fluffy protein mass over its surface.
7. Fry an omelet without a lid until the protein mass becomes elastic and stops sticking to the finger when it touches it.

Omelet with cheese recipe

According to one legend, this unusual omelet Frenchwoman Pulyar served for breakfast in her restaurant at the end of the XIX century. The recipe for cooking this air dish consists of the following sequence of actions:

1. Proteins of 5 eggs and yolks are beaten separately from each other. Proteins should produce a strong foam, and the yolks can be simply mixed with a fork with milk (50 ml) and salt.
2. A little butter is laid out on a frying pan heated over medium heat. When it stops foaming, the yolk mass pours out onto the bottom of the pan.
3. As soon as the yolk "pancake" grasps, lay a spoon on it with a protein mass and evenly distribute it with a spatula over the surface.
4. Do not cover the frying pan with an omelette for 1 minute.
5. Sprinkle with grated cheese on top (100 g).
6. When serving the omelet "Poulard" is cut in half. Then one half is shifted from the top to the second protein part inwards.

Omelet from Mother Pulyar in the multivark

Omelet according to the recipe of mother Pulyar can be prepared in the multivark. For its preparation 2 eggs in the same way must be divided into proteins and yolks and beaten separately. Proteins are beaten into a thick foam, and yolks simply combine with milk (2 tablespoons) and salt.

Omelet "Pulyar" is prepared in the bowl of the multivark in the "Hot" mode. As well as in a frying pan, first yolks are fried in butter. Then they are put on top of the proteins, which are prepared under the lid for 2 minutes.

Fitness menu: recipe, nutritional value and caloric content of light omelet

For those who adhere to a fitness diet, this is an excellent option for a low-carb breakfast. Omelette "Pulyar" has a high nutritional value (proteins - 13 g, fats - 14 grams, carbohydrates - 2 g) and low caloric content (only 188 kcal per serving 130 g). Cooking it is easy:

1. Whisk egg yolks (2 pcs.) With milk (15 ml) with a fork.
2. Whisk the proteins (3 pcs.) With a mixer until the peaks.
3. Lubricate the heated frying pan with olive oil (1 teaspoon). Lay the yolks first, and after a couple of minutes, when they grab, whipped whites are distributed from above.
4. An omelet is prepared until the proteins stop sticking to the fingers. The dish is rolled up with a rolled protein part inside.