The mother Poulard omelette is a traditional culinary specialty emblematic of Norman cuisine served in her restraunt in Mont-Saint-Michel. It based on a souffle omelette with fresh eggs and salted butter from Normandy , sometimes added with crème fraîche.
INGREDIENTS Serves 4
8 eggs
2 Tablespoons of cream
40g of butter
Salt pepper
METHOD
Separate the yolks from the whites of the eggs.
Lightly whisk the yolks, salt, pepper
Whisk the egg whites with a pinch of salt.
Melt the butter in a sauté pan over high heat.
Sear the yolks in the hot butter.
Stir the sauté pan to check that the yolks are starting to “set” and add the cream and then the beaten egg whites.
Continue cooking, shaking the pan regularly to prevent the omelet from sticking.
Fold the omelet back on itself and slide onto the serving platter.
Serve immediately.
Original Recipe Mother Poulard
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