Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Bullet omelet in a frying pan? Prepare the ingredients according to the list. You can take cream of any fat content, according to your taste. Instead of olive oil, you can use any other vegetable oil. Wash the eggs and dry them with paper towels. Wash the lemon and pour boiling water over it. We will need a little juice from its slices.
Step 2:
First, separate the whites from the yolks. Put the yolks in a small bowl, and place the whites in a whipping container with high sides. Add a pinch of salt to the proteins in the container and start beating them with a mixer or blender at low speed. When the foam appears, gradually increase the speed of the mixer. When the whites begin to turn white and take a stable shape, pour the juice from the lemon slices and whisk for another 2 minutes.
Step 3:
Pour cream into a small bowl to the yolks, add a pinch of salt and shake the egg mass intensively with a fork.
Step 4:
Take a small diameter frying pan, approximately 22-24 cm. Pour olive oil into a frying pan and put it on the stove to warm up. When the oil warms up, pour the beaten yolks into the pan and evenly distribute them along the bottom. You should get a thin omelet pancake.
Step 5:
As soon as the pancake grabs, immediately put the fluffy whipped whites on top of it and evenly distribute them throughout the pan. Continue to cook the omelet over low heat for at least 10-15 minutes (focus on your stove) so that the protein is completely cooked. At the end, be sure to check the omelet for readiness as follows: lightly touch the protein with your finger; if the protein is moderately elastic and does not stick, then the omelet is ready.
Step 6:
Place the finished omelet carefully on a board, cut it in half and fold the halves together. That is, the protein should be inside. Divide the resulting omelet into 3 equal portions. Serve it to the table with fresh herbs, a light salad.
One of the most exquisite cuisines in the world is considered French. One has only to talk about French cuisine, as bright pictures immediately pop up: fresh croissants, crispy baguettes, cheeses, wines, truffles, the famous onion soup, ratatouille and, of course, the famous French desserts: creme brulee, eclairs, meringue, macaroons. This list can be continued indefinitely. However, there are less well-known French dishes for Russian housewives, which is the omelet of Mother Bullet. It originated on the northwest coast of France on a small rocky island-fortress of Mont Saint-Michel. Annette Pulyar, together with her husband, opened a hotel, there were enough guests, but there was nothing to feed them, since there were no stocks other than chicken eggs. According to legend, one of the hotel guests shared with Madame Poulard the recipe for this omelet. Annette first fried the omelet in a frying pan and then cooked it in the oven. Rumors about this unusual omelet quickly spread and gourmets from all over the country reached out to Mother Bullet. Tourists from all over the world still come to the hotel on the island of Mont Saint-Michel to taste the original omelet of Mother Bullet.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
