Omelette poulard
2 servings
20 minutes
Puylar omelet is an exquisite culinary masterpiece of French cuisine, linked to the famous Puylar guesthouse on Mont Saint-Michel. Its main feature is the airy texture achieved by carefully separating yolks from whites and processing them separately. The taste of the omelet is delicate and creamy, with soft transitions between the dense layer of yolks and fluffy whites. This dish is perfect for breakfast or a light dinner, especially when paired with aromatic latte coffee. The Puylar omelet is valued for its simplicity and delightful sophistication, making it a favorite choice for gourmets seeking elegance in every meal.
1
Separate the yolks from the whites.
2
Mix the yolks with milk and salt, stir with a fork.
- Milk: 100 ml
- Salt: to taste
3
Salt the egg whites and beat them with a mixer until stiff peaks form.
- Salt: to taste
4
Add butter and a spoon of vegetable oil to the heated pan.
- Butter: 60 g
- Vegetable oil: 1 tablespoon
5
Set to medium heat.
6
Pour in the yolks. Spread them over the entire surface of the pan.
- Chicken egg: 8 pieces
7
Once the yolks set, spread the whipped egg whites on top and evenly distribute them over the yolks.
8
Cover with a lid and set to the lowest heat.
9
When the eggs are cooked, fold the omelet in half and place it on a plate.
10
Serve with latte coffee made in the Polaris PACM 2080AC IQ Home coffee machine.