Omelette de la mère Poulard

Name: Omelette de la mère Poulard
Total time: 20 min
Yield: Serves 2
Cuisine: Normandy
Ingredients: 6 whole eggs; 60 g (4 tbsp) salted butter; 50 ml (3½ tbsp) heavy cream; 1 pinch of fleur de sel; 1 tsp freshly ground pepper

Mère Poulard soufflé omelet

⏱ 20 minServes 2Medium530 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

6whole eggs
60 g (2 oz)salted butter
50 ml (3½ tbsp)heavy cream
1 pinchfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

6 whole eggs
60 g (2 oz) salted butter
50 ml (3½ tbsp) heavy cream
1 pinch fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep skillet, 24 cm (9½ in)

2 bowls, 2 L (2 qt)

1 whisk

1 flexible spatula

03 — Method

Separate the eggs into two bowls, making sure no yolk gets into the whites.
Beat the yolks with the cream, fleur de sel and freshly ground pepper until smooth and slightly foamy.
Whisk the whites in the second bowl to firm, glossy peaks.
Gently fold the whites into the yolks with the spatula without knocking out the air.
Heat the salted butter in the deep skillet until it sizzles, pour in the mixture and let set over high heat without stirring the bottom much.
Cook a few minutes, keeping the center runny, then fold in half with the spatula, slide onto a warm plate and serve right away while puffed.