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Mère Poulard Omelette (Mont-Saint-Michel)

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

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.

MediumFrenchServes 2

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Source Video
20m
Prep
4m
Cook
10m
Cleanup
34m
Total

Cost Breakdown

Total cost:$2.00
Per serving:$1.00

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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