Eggs for breakfast: how to make omelette poulard

Do you think you know everything about eggs and have cooked everything from them? How about a dish called omelette poulard? We are sure that you hardly cook eggs for breakfast in this form every day.

In France omelette poulard has been known since the end of the 18th century: it was then that Annette Poulard, the owner of a hotel, prepared an omelette that looked more like a pie. The omelette-pie was so popular that the fame about it went all over France, and the dish itself was named in honor of Annette (to watch the video, scroll to the end of the news).

Today, such an omelet can be found in almost any French restaurant. The price for this dish, by the way, in establishments can reach 30 euros (if not higher). However, in fact, it is a very inexpensive dish: in cost price it is no different from ordinary scrambled eggs. All you need are eggs, salt and a piece of butter.

The main feature of omelette poulard is that the whites and yolks are whipped separately.

For one serving:

• eggs - 2 pcs.
• butter - 0.5 tbsp.
• salt - to taste

How to cook:

1. Separate the whites from the yolks. Salt the yolks, beat with a fork or whisk until smooth.
2. Salt the whites and beat with a mixer until stiff peaks.
3. Grease a hot frying pan with butter. Pour the yolks, tilting the pan in different directions: the mass should be like a pancake and evenly cover the bottom of the pan.
4. Pour the whipped whites over the yolks. Spread evenly over the surface. Cover the pan with a lid and cook for 5-6 minutes on low heat.
5. Fold the omelette in half like an envelope and serve.