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Mère Poulard Omelette (Mont-Saint-Michel)
Discover the famous La Mère Poulard omelette, originating from Mont‑Saint‑Michel. An ultra‑light, generous and creamy omelette thanks to egg whites beaten into a meringue and Normandy fresh cream, cooked over high heat with butter. Ideal for a brunch or a light dinner, served with a green salad.
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Critical Success Points
- • Separate the eggs without contaminating the whites.
- • Whip the egg whites to very firm peaks.
- • Fold the whites gently to avoid them collapsing.
- • Cook over very high heat with butter that foams but does not burn.
Safety Warnings
- • Be careful with hot butter to avoid splatters.
- • Do not leave the pan unattended over high heat.
- • Handle raw eggs, avoid any cross‑contamination.
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