The original recipe for the French omelette Poulard 👍
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This very omelet, which has been the hallmark of Mont Saint-Michel for a century and a half and practically its main attraction, is a closely guarded secret, but I think I've managed to recreate it and show you that it's not at all difficult. 😄
1) You can't do without a mixer; I beat it for about 5 minutes until the desired consistency is reached.
2) Be sure to preheat the pan thoroughly over low heat. On my stove, it's 2/6 of the way over the same heat and the omelet bakes.
3) Bake until the lid becomes hot and condensation forms droplets on it.
Recipe:
Add a pinch of salt to the chilled eggs and beat until a thick, light foam forms. Grease the preheated pan with butter, pour in the mixture, cover, bake for 7-8 minutes over low heat, fold in, and Seal
Ingredients:
1) Eggs: 5 medium
2) Salt to taste
3) Butter: 20 g for the pan and omelette