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Fluffy Mother Poulard Omelette

Fluffy Mother Poulard Omelette

Discover the secrets to making the iconic Fluffy Mother Poulard Omelette. Light, airy, and creamy, this French classic is perfect for brunch or special occasions.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 17 minutes
Servings: 2 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 fresh eggs Eggs
  • 30 g Butter (preferably demi-sel)
  • 2 tablespoons Thick cream
  • to taste Salt
  • to taste Pepper
  • a few sprigs Chives (optional, for garnish)

Equipment

  • Nonstick or Cast-Iron Skillet
  • Spatula
  • Whisk or Electric Mixer
  • Two Mixing Bowls
  • None

Method
 

  1. Separate the egg whites from the yolks and place them in two separate bowls.
  2. Whisk the yolks with the thick cream until smooth and velvety; season lightly with salt and pepper.
  3. Beat the egg whites with a pinch of salt until stiff peaks form.
  4. Melt the butter in a large skillet over medium heat; pour in the yolk mixture and cook undisturbed for 1–2 minutes until edges start to set.
  5. Gently fold in the whipped egg whites with a spatula, careful to maintain the fluffiness.
  6. Cook for another 2–3 minutes; flip gently if a firmer texture is desired.
  7. Transfer to a warm plate, garnish with fresh chives, and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 1gProtein: 12gFat: 28gSaturated Fat: 17gCholesterol: 370mgSodium: 180mgPotassium: 150mgVitamin A: 1000IUCalcium: 50mgIron: 2mg

Notes

For the best fluffiness, use room-temperature eggs and avoid overbeating the yolks. Feel free to customize the garnish with herbs of your choice or even add cheese for extra richness. This omelette is best served immediately after cooking to retain its airy texture; avoid reheating in the microwave as it may affect the fluffiness.
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