Mother Poulard's Omelette
2 servings
15 minutes
A very nice recipe: whites and yolks should be cooked separately, due to this the omelette will have an elastic consistency. Recipe by Gleb Geiger from the neo-bistro "Geraldine".
1
Separate the whites from the yolks. Whip the whites separately with salt until thick foam forms. Add a few drops of lemon juice to them.
- Chicken egg: 6 pieces
- Salt: to taste
- Lemon juice: 5 ml
2
Add milk, salt to the yolks and lightly beat with a fork.
- Whole milk (3.2%): 20 ml
- Salt: to taste
3
Pour the prepared yolks with oil into the pan and evenly spread the mixture over the surface.
- Olive oil: 5 ml
4
When the yolks set, spread the egg white foam on top and fry for 5 minutes on low heat without covering. Check the doneness of the egg white by lightly touching it with your finger: it should be firm and not stick to your fingers.
5
Carefully remove the omelet, cut it lengthwise, and fold the egg white inside so that the yolk is on the outside.
6
Serve the omelet with a salad dressed with olive oil and lemon juice. Sprinkle with finely chopped green onions.
- Mixed salad leaves: 60 g
- Olive oil: 5 ml
- Lemon juice: 5 ml
- Spring onion: 2 g
