is a culinary magic that, until recently, was available only to visitors to restaurants and other catering establishments in France. In appearance, this omelet has no equal, it is extraordinarily beautiful and resembles a delicate cloud.

They say that this omelet was invented and made in her hotel by a certain Anette Poulard already at the end of the 19th century. The dish is named after her. There are some doubts about this story (for example, how she whipped egg whites), but come on, the omelet looks very attractive and I can't resist making this magic.

There are a lot of recipes on the internet. omelet Pulyar, but almost all contain errors that I had to correct in order to achieve a truly good result. What errors were found?

1. Protein without additives. This is not entirely a mistake, but in my opinion this is some kind of flaw that I considered it necessary to correct. If you make an omelet from ordinary eggs and add nothing else, it turns out beautiful, but not very tasty. Cooked whipped proteins do not have any interesting taste, so I strongly advise adding some kind of flavor to the proteins. In this recipe, I used dried garlic for this.

2. Butter in a frying pan. Taking butter for this recipe is not a very correct decision, it is better to use refined sunflower oil, whose smoke point is much higher than that of butter. That is why on the Internet, many Pulyar omelets are burnt. And we do not need it, we need beauty and magic.

3. Do not cover the pan with a lid. According to the authentic technology of making Pulyar omelet, which is still used by some restaurants in Europe, the dish is cooked in a pan, but not on the stove, but in the oven. Therefore, the heating of the omelet occurs from all sides. If you do not cover the omelet with a lid during cooking, then the whipped protein is very difficult to cook, it almost does not heat up, since the thermal conductivity of the lush mass is rather weak. Result: the omelette takes a long time to cook, the yellow part burns out or the protein remains raw.

4. Poorly whipped protein. If the protein is poorly beaten, then the air mass will not be stable enough, it will be difficult to keep the shape and volume and will sag in the pan.

So, how to cook an omelet Pulyar correctly? What secrets and tricks does this dish contain? Let's start creating a magical breakfast.

Ingredients

• eggs 6 pcs.
• milk 30 g
• dried garlic 2 pinches
• salt 2 pinches
• vegetable oil for frying

The amount of ingredients is calculated for a pan of 25 cm (bottom diameter), which is quite enough for a breakfast of 3 people.

Milk is needed to increase the yolk part of the omelette so that it is more liquid and well distributed over the bottom of the pan. The more milk you add, the thicker the egg layer will be, but the less yellow there will be in this layer.

Garlic plays a certain role here: it adds flavor to whipped protein, which by default is almost tasteless, just a fluffy and light structure.

I used refined sunflower oil.

Cooking

We prepare all the necessary ingredients. Wash eggs under warm water.

Separate the yolks from the whites. Proteins will whip so you need to pick up a larger container for them.

Add milk to the yolks and mix with a whisk or fork until smooth.

Add salt and garlic to the proteins and beat with a mixer until hard peaks: the protein mass will increase greatly in volume, and when you take out the whisks, peaks remain behind them, which bend down a little. The mass itself is very airy and pleasing to the eye.

Heat up a frying pan with vegetable oil over medium heat. Pour the yolks into the pan and evenly distribute them over the entire surface of the bottom.

After waiting a little for the yolks to grab a little, literally 20-30 seconds, add whipped whites on top of the yolks. Carefully spread the proteins and align them with a spatula or spoon. Cover with a lid and leave at a power slightly below average for 8-10 minutes. We check the readiness as follows: we touch the protein with our finger and it should not stick to the finger (or stick very little) and be slightly elastic.

Carefully place the finished omelet on a large plate.

Cut with a knife into two equal parts and fold the omelette in half. Again, we work carefully, the omelet is very tender.

Ready! Cut with a knife into three or four parts and serve. Omelet is a pleasure, it is very tender, airy, and most importantly, it looks very attractive. As if some kind of cake from the heavenly kitchen. Bon appetit!

In the nineteenth century, a certain Frenchwoman named Annette Poulard, once on the island, equipped a hotel for visiting wanderers and pilgrims. It was then that, among the modest food, an omelet from mother Pulyar appeared, as if prompted by one of the guests. The dish took root, added to the list of "originally" French and is still popular.

For those who welcome culinary discoveries and will not appear in an institution under the sign of La mere Poulard in the near future, I offer a simple recipe that has been replicated by the network. I advise you to take advantage of the achievements of civilization by entrusting the work to a mixer with a Teflon pan, and bake a tender omelet Pulyar for a test.

Cooking time: 15 minutes / Number of servings: 2 / Diameter 22 cm

Ingredients

• eggs - 3-4 pcs.
• milk - 2 tbsp. l.
• salt - to taste

Cooking

Large photos Small photos

Separate egg whites from yolks - lay out in different bowls. Let me remind you that in order for the proteins to whip into airy foam without problems, the container should be degreased and wiped dry. You can wipe with a slice of lemon, sprinkle with lemon juice or vinegar, then dry with a napkin. In addition, if in doubt about the freshness of eggs, first conduct a simple experiment. Dip a whole raw egg into a glass of cold water. Throw away what floats to the surface immediately - it is spoiled and is not suitable for any dishes. When it pops up only to the middle of the glass (volume 200-250 ml), it means that it is edible, but you don’t need to store it - let it work right away. The most solid, fresh egg does not float, it remains a load at the bottom of the glass.



We beat in turn. First - yolks with milk or liquid milk cream and a pinch of salt. Here we easily shake with a hand whisk or fork until smooth, no difficulties.



We heat up the pan. With non-stick coating, as a rule, do not grease. To be sure to separate the Poulard omelet, I cover with a thin, thin layer of butter. Focus on your skillet. Pour the yolk mixture onto a hot surface, turn and fill evenly over the entire diameter - bake over low heat until the top sets.



Without missing a moment, while the yolk pancake is being baked, we return to the proteins. We throw a little salt to them, and start the mixer. For foam, you need not only fresh, but also pre-chilled proteins / eggs.



The exact time for whipping the proteins to a fluffy foam depends on the volume of the product, the speed and power of the mixer. For some types of dough, mousses and soufflés, it is enough to beat until soft peaks - then the foam reaches for the beaters and subsides. In our case, we bring the proteins to stable or hard peaks, as is done for meringue / meringue. The foam adheres firmly to the beaters.



We lay out a lush protein mass on a baked pancake from the yolks - if the yolks remain wet, then the omelette will not dry out the same way everywhere. Wait.



Lightly press with a spatula and align the air layer of proteins around the entire perimeter. We try to distribute evenly, without any special depressions and bumps - we leave one thickness. Continue frying at a moderate temperature, do not cover. We keep the Poulard omelet on fire for the next 7-10 minutes.



Proteins stick to the yolk base, dry up and a weightless, mobile, two-color pancake is formed. This easily separates from the side and slides.

It is customary to bend the Pulyar omelet in half and cut it - a snow-white, almost mousse filling appears under the golden crust. Bon appetit.

All recipes of the Food Encyclopedia program/ June 19, 2017

Each dish has its own story and its creators. It is extremely rare, but it happens that the dish itself bears the name of its author. The tablets of eternity are silent about who exactly first came up with the idea of ​​shaking eggs before frying: they say that there are many hundreds of recipes for all kinds of omelettes. But one of them still stands apart - the one that is prepared in the ancient 10th century abbey of Mont Saint-Michel in Normandy. And today we will talk about Mother Pulyar's omelet.

The island of Mont Saint-Michel is located on the northwestern coast of the country: here is perhaps the most famous monastery in France. The abbey of Mont Saint-Michel welcomes guests with open arms, and several dozen residents are always happy to see tourists and pilgrims.

The creator of the miracle dish was the Frenchwoman Annette, who lived here in the 19th century. Not sharing the family “business” with her relatives, the young woman decided to open a hotel on her own, where she planned to receive visiting travelers and pilgrims. Things were going badly at first, and from time to time the hostess even had nothing to treat her guests with - still, in her arsenal there were only eggs. According to legend, one of the travelers suggested the recipe to Annette Poulard - he showed her how to quickly cook eggs on fire. The omelette turned out so tasty and nutritious that it soon became famous throughout the city, and later throughout France. Gourmets from all over the country will reach out to mother Pulyar. Mama Pulyar's omelette differs from the usual familiar dish to each of us in that the whites and yolks are cooked separately, eventually forming an almost multi-layered egg pie.


And I’ll immediately notice: the numerous recipes for this omelette that you will find on the Internet have little in common with what you can see on my video, which was filmed directly in the institution where Annette Poulard once hosted. For some reason, they write on the Internet that proteins and yolks should not be in the pan at the same time. What I saw with my own eyes, and what is on the video - the mass is homogeneous.
I did not spend too much effort to find out the fundamental principle of the recipe with jokes, but with an attentive eye. And what I will do in my kitchen today is practically no different from the Normandy way of cooking. Well, unless I cook Mother Poulard's omelette with brie cheese, I will not be in an oven on an open fire, but on a completely modern electric stove.

For 1 serving we will need:

• chicken eggs - 3 pcs.;
• milk - 50 g;
• a pinch of salt;
• butter - 50 g;
• Brie cheese - 30 g.

Kitchenware:

• Large bowls;
• Mixer;
• Large frying pan.

Usually I try to go into more detail about the individual ingredients of a dish, but this time it's simple: eggs, milk, salt. But I’ll make a special emphasis on kitchen utensils - it depends on it whether you get the Pulyar omelette, and not just fried beaten eggs. So, during cooking, you will need to beat the yolks and whites separately. The processes of whipping them take different times (squirrels take a little longer), so I would recommend that you stock up on two mixers. Well, or a mixer and a whisk.






The pan in which you will fry the omelette should be made of three-layer, and preferably five-layer steel. Why such difficulties? The fact is that the taste of the dish, its appetizing appearance, and the ease of the cooking process depend on the dishes in which the food is cooked. Cooking in three- or five-layer dishes, it is possible to avoid overheating and burning. It does not require a lot of oil and fat, and the cooking time is reduced. Thus, it is possible to preserve more useful properties of products.




Today I will cook an omelet in a 3-layer copper frying pan: a noble copper sheen usually creates a feeling of special comfort in the kitchen. Multi-layer walls (stainless steel - aluminum - copper) and the bottom of the pan provide rapid volumetric heating. The strength of stainless steel, the efficient heating of aluminum, and the high conductivity of copper ensure rapid, extensive heating, uniform heat distribution, and long-term temperature retention.




However, stop talking! Let's start cooking the omelet. First, carefully separate the whites from the yolks. I hope there is no need to remind you that the dishes must be clean and completely dry. Not a drop of yolks should fall into the bowl with proteins.


I start beating the egg whites slowly. At a slow speed, throwing a pinch of salt into the bowl a couple of minutes after the start. When the mass of whipped proteins begins to thicken a little, I start whipping the yolks, pouring 50 g of milk into them.

When the whites and yolks are beaten, I put a frying pan on the stove, heat it up, then throw in a little butter, reducing the power of the stove.




Now, in fact, the mystery of turning beaten eggs into an omelette Pulyar begins. Proteins and yolks should be beaten to a thick density by this time. Then I carefully fold the whites into the yolks, being careful not to break the whipped mass.


It remains to pour the mixture into the pan and, at a power of about 3/4 of the maximum power, fry the omelet for about 5 minutes. No cover!


Immediately before serving, it is necessary to fold the omelet in half right in the pan and put it in front of the eater in this form.
Well, the final touch. If you happen to visit Mont Saint-Michel and taste the wonderful Poulard omelette, then in addition to the classic version, you will be offered an omelette with crab, cheese, ham, vegetables and other various additives. In my omelet, I decided to just top with a few thin slices of French brie. During the time of Napoleon, it was this soft and delicate spicy cheese with the aroma of hazelnuts that was recognized as the king of cheeses.


As you can see, in order to taste an almost real Poulard omelette, it is not at all necessary to go to Normandy - all this is possible in your ordinary kitchen. And I can only calculate what such a simple gourmet dish costs:

• Chicken eggs from "I Beloved" - 3 pcs. for 26 rubles;
• Milk from the Azbuka Vkusa - 50 g for 5 rubles;
• Butter from Azbuka Vkusa - 50 g for 24 rubles.
• Brie cheese from Carrefour (France) - 30 g. for 33 rubles.

TOTAL: price of 1 serving: 88 rubles.
In principle, if you do not bring cheese from France, it will come out even cheaper. Joke.


I’ll note right away: the current dish is not a low-calorie one, but for breakfast it’s the very thing.


Meet Mother Pulyar's omelette with brie cheese. Enjoy!

Appetizing and unique Poulard omelet is known far beyond the borders of France - it will be prepared in any cafe or restaurant according to your order. The dish gained popularity thanks to Annette Poulard, who was not a cook, but an innkeeper who loved to surprise her guests with delicious food. Deciding to serve the usual omelette in a new way at the end of the 19th century, Annette could not even imagine that she was introducing a separate page into the cookbook dedicated to this magnificent dish, which would later be called the “Poulard omelet”. But it was on that morning that the dish made an unprecedented sensation, and now all the guests asked for just such an airy omelet for breakfast!

Let's try to cook a fluffy French omelette Poulard in a pan for breakfast, treating and surprising our family and friends with it.

By the way, few people know that such an omelet can be created both in salty and sweet form, using sugar instead of salt. Children especially love the sweet omelette - it reminds them of both pancakes and cake at the same time.

So, prepare the necessary ingredients and start cooking - you will need a minimum of products!

Carefully separate the yolks from the whites by breaking the chicken eggs. Make sure that even a drop of yolks or water does not get into the protein mass, otherwise they will not whip.

Salt and pepper the yolks, grind with a fork or whisk.

Beat egg whites with a few pinches of salt until fluffy, about 3-4 minutes.

Heat a frying pan and grease its bottom and sides with vegetable or butter. Pour the yolk mass to the bottom and spread evenly, getting a pancake. Heating must be minimal! Wait 1 minute until the yolk pancake is lightly set on the bottom.

Place the beaten egg whites on the pancake with a silicone spatula and smooth evenly. Do not fill the container completely, as the protein mass will grow during frying. Cover the pan with a lid and fry the dish for about 2-3 minutes, but on the minimum heat! Then remove the lid and press down on the protein mass with your finger or spatula. If it doesn't stick, the omelet is ready.

Carefully separate its sides from the sides of the container, lift the omelette with a wide spatula and move it to a dish or plate.

To serve, cut the fluffy Poulard omelette in half and transfer one half to the other. Garnish with fresh herbs.

Happy you!

Calories: Not specified
Time for preparing: Not specified

This dish of classic French cuisine has its own history and several recipe options. It is difficult to unequivocally state that a certain Madame Poulard was the author of the dish, but, nevertheless, this lush, very delicate, airy omelet is prepared in almost all French bistros.
The omelette recipe is simple, with only two main ingredients - milk and chicken eggs, as well as a pinch of salt and, if desired, your favorite spices for taste. But there are some nuances in technology, thanks to which this amazing Poulard omelette is obtained, see the recipe with a photo below.
Firstly, whites and yolks are whipped separately, and it is enough to mix the yolks with milk manually with a whisk, but the whites need to be beaten to stable peaks. Secondly, the omelette is cooked in a completely dry frying pan, without adding fat. Therefore, it is important to choose a pan with a non-stick or ceramic coating. Thirdly, we do not mix the yolk and protein mass, as usual, but pour it into the pan in turn: first the yolks, and after a couple of minutes the proteins. You need to cook without a lid on a small heat. pay attention to

- chicken egg (table) - 4 pcs.,
- whole milk - 2 tablespoons,
- salt (fine, sea) - 2-3 pinches,
- spices (pepper, seasonings) - to taste.

Recipe with photo step by step:

Very carefully separate the yolks from the whites.
Then add milk and a little salt to the yolks, using a whisk, manually shake the mixture so that it is homogeneous.

Now we proceed to the thermal process of cooking an omelet.




Pour a mixture of their yolks and milk into a dry hot frying pan (!)




On medium heat, cook the mass so that it grabs a little (1-2 minutes).






Add salt to the proteins and with a mixer, first at low speed, and then, gradually increasing the speed, beat the mass until fluffy foam. (If the mass holds well any shape given by a spoon, then it is ready).




Next, carefully lay out the protein mass, level the surface with a spatula and bake an omelette without a lid at the very minimum heat until the protein becomes elastic and stops sticking to your hands. (Approximately 10-18 minutes). It turns out very tasty and it cooks very quickly.




We pry the omelet with a spatula from below and carefully
put on a plate,




cut in half and connect so that the protein is in the middle.

Bon appetit!