La Mère Poulard Omelet

Cooking method

1. Step 1:

   

   How do you make a La Mère Poulard omelet in a skillet? Get your ingredients together. Use cream of any fat content you like, and any vegetable oil in place of the olive oil. Wash and dry the eggs. Wash the lemon and rinse it with boiling water — you'll need just a little juice from one slice.

2. Step 2:

   

   First, separate the whites from the yolks. Put the yolks in a small bowl and the whites in a tall mixing bowl. Add a pinch of salt to the whites and start beating them with a mixer (or blender) on low speed. Once foam forms, gradually raise the speed. When the whites turn pale and hold firm peaks, pour in the lemon juice and beat for another 2 minutes.

3. Step 3:

   

   Pour the cream in with the yolks, add a pinch of salt, and beat the mixture briskly with a fork.

4. Step 4:

   

   Take a small skillet, about 9–10 inches (22–24 cm). Pour in the olive oil and set it on the stove to heat. Once the oil is hot, pour in the beaten yolks and spread them evenly over the bottom. You want a thin, pancake-like omelet base.

5. Step 5:

   

   As soon as the base sets, spread the fluffy beaten whites over it, covering the whole pan evenly. Keep cooking over low heat for at least 10–15 minutes (adjust to your stove) so the whites cook all the way through. At the end, test for doneness: lightly touch the whites with a finger — if they're firm-springy and not sticky, the omelet is ready.

6. Step 6:

   

   Carefully slide the finished omelet onto a board, cut it in half, and fold the two halves together so the whites are on the inside. Divide it into 3 equal portions. Serve with fresh herbs and a light salad.