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Omelette de la Mère Poulard

The famous souffléd omelette of Mont-Saint-Michel: yolks beaten smooth, whites whipped to a foam and folded back in, then cooked slowly in foaming butter so it puffs into a soft, almost custardy cloud. Nothing but eggs, butter and seasoning.

BreakfastVegetarianUnder 20g carbsUnder 30 min
20 min12 prep · 8 cookMedium410 kcalper serving
Omelette de la Mère Poulard

Instructions

  1. Separate 4 eggs, dropping the yolks into a small bowl and the whites into a wide bowl (copper if you have one, otherwise glass or metal, never plastic, and perfectly clean and dry).
  2. Beat the yolks with a fork until they are smooth and pale, then work in 1 tbsp crème fraîche, 1 pinch fine sea salt and a grinding of black pepper. Set aside.
  3. Whisk the whites by hand with a balloon whisk, starting slowly and building to long sweeping strokes, for 4-5 minutes, until they hold soft glossy peaks that just flop at the tip. Do not take them to stiff, dry peaks or the omelette will be dense.

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Per serving

410kcal
24gprotein
3gcarbs
33gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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