An unusual breakfast made from ordinary eggs - Omelette “Poulard”

A hearty, healthy and unusual breakfast option, very popular in France, which is more reminiscent of a soufflé than a traditional omelette. The dish has French roots and gets its name from the name of its creator. The way it is served will surprise you, so feel free to prepare it for your loved ones and treat it to a romantic breakfast in bed. Moreover, “Pular” requires a minimum amount of products that everyone will probably have in their refrigerator.

Ingredients:

• Small eggs – 4 pcs.
  
• Butter – for greasing the pan.
  
• Salt – 1 pinch for whites, 1 pinch for yolks.

Cooking an unusual omelet

1. Prepare the necessary products. Rinse the eggs thoroughly under running cold water. It is advisable to take a frying pan with high sides or a stewpan, since the dish turns out to be tall.
2. Separate the whites from the yolks. To do this, you can use either a ready-made device or manually pour the egg from one half of the shell to the other. The main thing is not to rush and work carefully, the yolk should not get into the white, otherwise it may not beat well.

3.Add salt to the yolk and mix until smooth.

4. Beat the egg whites and salt with a mixer until they reach a stable, thick consistency, reminiscent of shaving foam. We start at low speeds and gradually increase the speed.

5. Put a piece of butter in a frying pan, put it on the fire and wait until it melts.

6. Pour in the yolk mixture and cook over medium heat until the yolk sets on top. We don’t interfere, we don’t turn it over.

7. Place the protein foam on the finished yolk and distribute evenly.

Keep on low heat without a lid. Periodically touch the top of the omelette; if it doesn’t stick to your finger, it’s ready.

8. Transfer to a plate, white side up, cut in half and stack the halves, white side up, like a sandwich. The “Poulard” omelette is ready in a frying pan.