Omelette La Mere Poulard

Updated: Nov 4, 2018

This French omelette recipe is a classic and versatile favourite!

The fluffy and creamy texture is a yummy surprise.

Ingredients for one omelet;

3 eggs, 50gr butter, a few sprigs of thyme, 1 garlic clove, 1 tbsp crème fraiche (optional), salt and pepper

Serve with Bayonne or Parma ham and a few slices of brioche.

In a sauce pan (low heat) melt 50gr butter with a crushed garlic clove and a few sprigs of fresh thyme.

Set aside so the flavours have time to infuse.

Separate the white’s from the egg yolk in two different bowls

Beat the egg white to a creamy foamy consistency.

Add a tablespoon of crème fraiche to the egg yolks (optional)

Beat the egg yolks for 3 to 4 minutes, they become creamy but not foamy.

Incorporate the egg yolks to the egg white and stir gently (do not beat them again)

Use a non stick frying pan and add 4 tablespoons of the infused butter (between medium and low heat)

Add the eggs and let sear for 4 to 5 minutes (4, creamy/5 more foamy)

Fold the omelette and pour a few tablespoons of the infused butter on top.

A pinch of salt and a good turn of your pepper mill if you like.

I like to serve this omelette with some cured ham (Bayonne or Parma) and a few slices of brioche to give it a sweet kick!


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© 2018 Wessel Woortman

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