Bulgur-stuffed mushrooms
2020-08-13 / test@t
Mother Pulyar's omelet
At the end of the 18th century, Anne and Victor Poulard opened a tavern in Mont Saint Michel in Normandy. The most popular among travelers coming to the city was Mother Poulard's lush omelet. The recipe for this dish remained a secret, so today there are several versions of this omelet.
Ingredients
- chicken egg - 6 pcs
- lemon juice - 5 g
- milk 3.2% - 20 g
- salt, freshly ground black pepper to taste
- olive oil - 5 g
- mix salad - 60 g
- green onions - 2 g
STEP-BY-STEP COOKING RECIPE
Step 1
Separate the whites from the yolks, beat the whites separately until a thick foam with salt, add a few drops of lemon juice.
Step 2
Add milk, salt to the yolks and beat lightly with a fork.
Step 3
Pour the prepared yolks into a frying pan with oil and distribute evenly over the surface.
Step 4
When the yolks have set, put the protein foam on top and fry for 5 minutes over low heat, without closing the lid.
Step 5
Check the readiness of the protein by lightly touching it with your finger - the protein should be elastic and not stick to your fingers.
Step 6
Carefully remove the omelet, cut lengthwise and fold with the white inside, so that the yolk is outside.
Step 7
Serve the omelet with a mix of salad, seasoned with olive oil and lemon juice. Sprinkle with finely chopped green onions on top.
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