French Recipe for omelette a la Mère Poulard

Written by on January 24, 2018 in Main Courses

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding crème fraiche, Normandy butter, etc etc. But no one really knows! So, if you visit Mont Saint Michel, and can afford a €35 omelette, it’s a historic experience.

American Mary Pochez who runs cookery classes at the stunning 18th century Château de la Barbée in the Loire, shares her take on this classic recipe.

Ingredients for one large omelette

4 eggs
12 cl of crème fraiche
Salt and pepper
40 gr of butter

Optional: Mushrooms, cheese and lardons

How to make an omelette Mere Poulard style

In a bowl, crack open 2 eggs. Add the yolks of 2 more, leaving 2 whites aside.

Whip the eggs on low speed for 5 minutes and add the crème fraiche, beating for another 3 minutes. Add salt and pepper.

Whip the 2 other whites into soft peaks and fold gently into the rest of the eggs.

Melt butter in a non-stick frying pan and pour egg mixture into the hot pan*.

Cook slowly for about 5 minutes, the surface should be slightly liquid still – then fold in half**.

Serve immediately while it’s still hot, with a green salad and/or fried potatoes.

*If you want to add cheese, sprinkle on top while cooking.

** Fry mushrooms and lardons and sprinkle on top before folding.

Find more recipes and details for Mary’s fabulous cookery courses: lavieduchateau.com

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