Description
At the end of the eighteenth century married couple Annette and Victor Poulard opened a small tavern on the North-Western coast of France, in a stunning location Mont-Saint-Michel. Omelet of mother Poulard, as it was called by its grateful visitors, enjoyed great popularity among travelers. Only the tired traveler crossed the threshold, as the welcoming hostess was served to the table hot, fluffy omelet. Unfortunately, the secret of mother Poulard is not revealed, so there are several options for making this omelet. Here is one of them. Omelet turns out very tasty, tender and airy. And does not look quite traditional.
Ingredients
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Chicken egg
4 piece
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Milk
2 Tbsp
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Salt
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Black pepper
Cooking
Separate the whites from the yolks. Yolks lightly whisk and add the milk, salt and pepper, mix well.
Beat the whites with the salt to firm peaks. I read that traditionally the eggs whipped in a copper bowl to stabilize the protein foam. The same effect has dishes, mashed with vinegar and salt (then viterra a paper towel). I used the second method and was pleased with the result. Proteins are whipped very quickly, minutes at 3, and did not fall.
The large diameter pan (preferably Teflon coated) put on a medium heat. Nothing to grease is not necessary! Pour the egg yolks, flatten with a silicone spatula. Wait for the yolks to set.
Reduce the heat to minimum, put the whites and evenly spread it across the surface. Cover do not cover!
Proteins should be missing, be firm and not to bounce. To test the readiness of the protein mass, touching it with your finger it should not stick. Scrambled eggs cut in half, folded protein inside. In a frying pan diameter 28 cm eggs size S2 this process took me approximately 8-10 minutes, with S0 - 25 minutes (the yolk, of course, strongly darkened).
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