Mother Pulyar's omelet in Bork U-800 multichef

Category: Dairy and egg dishes
Kitchen: french
Mother Pulyar's omelet in Bork U-800 multichef

Ingredients

Chicken egg 2 pcs.
Milk (cream, sour cream) 2/1 spoon
Salt whisper
Butter on a brush

Cooking method

  • Nobody knows the original recipe for Mother Poulard's omelet, since we will assume that it is "based on".
  • Mother Pulyar's omelet in Bork U-800 multichef
  • Mother Pulyar's omelet in Bork U-800 multichef
  • Separate the whites from the yolks and beat the whites with a pinch of salt until steep peaks, then beat the yolks with salt, milk or cream / sour cream with the same whisk.
  • Someone assures that you need to fry in a dry frying pan, someone that the omelet should literally float in 50 grams of butter (per serving of 5 eggs), so just grease the frying pan (in my case, a bowl of MV) with butter and pour the yolks there and how only they grab a little on top, lay out the whipped proteins (I distributed them with a brush so that they lay evenly). If in the multichef Bork U-800 we set the frying mode for 15 minutes.
  • We fry with the lid open, while frying I slightly trimmed the edges of the protein with a silicone spatula and periodically shook the bowl in order to make sure that the omelet did not stick (probably this requires a lot of oil, since in the original it was fried over an open fire and allegedly shaken periodically) ... The readiness of the omelet is determined by touching the protein, if it does not stick, the omelet is ready. The omelet flew out of the bowl very easily.
  • Then you need to either fold it in half or cut it and fold it too, so that there is a layer of fried yolk on top and below and the most delicate squirrels in the middle.
  • Then you can give free rein to your imagination. They say mother Pulyar liked to put smoked trout in the middle between the layers, some like cheese and onion sauce, but I assure you you can put what your imagination and taste tells you. Today I just have an omelet, but believe me, it's worth getting a mixer and spending a little more time than a traditional one.
  • Mother Pulyar's omelet in Bork U-800 multichefMother Pulyar's omelet in Bork U-800 multichefMother Pulyar's omelet in Bork U-800 multichefMother Pulyar's omelet in Bork U-800 multichefMother Pulyar's omelet in Bork U-800 multichefMother Pulyar's omelet in Bork U-800 multichef

The dish is designed for

1 serving

Time for preparing:

20 minutes

Cooking program:

in the multichef Bork U-800 frying 15 minutes

Note

Several stories ...
the most famous author of the omelet was not the "king of chefs", but Annette Poulard. Back at the end of the nineteenth century (in 1888), Anna and her husband acquired an inn. And it was not in Paris, but in Normandy at the foot of Mount San Michel.

Why did I emphasize that this did not happen in Paris? Because very soon an inn in Normandy became popular throughout France. And Madame Poulard's omelettes brought him popularity.

Even in her youth, Annette Poulard received the nickname "Mother" - this is how skilled chefs were called in France. And Anna was just famous for her omelet "light as fluff".
It should be noted that Mother Poulard did not use either cream or milk in her recipe.

And after two or three minutes the omelet was removed from the fire and served to the table.

It is said that the seats in her restaurant were scheduled in advance.

For many years it was believed that mother Pilyar took the secret of the omelet with her to the grave. Even during the life of the famous cook, many tried to unravel the secret of the recipe: it was rumored that Anna added a little water, or Norman cream, to the omelet. Someone suggested that my mother added foie gras to the omelet. There was also such an assumption that a special frying pan was needed to prepare an omelet. We agreed that Mrs. Poulard bred a special breed of chickens.

After the death of the famous cook, the inn passed into the hands of another owner, who vowed that, together with the inn and the restaurant, he bought the recipe for the famous omelet. However, the omelet that is served in the restaurant today is far from the simple dish prepared by Anna Poulard.

It turned out that during her lifetime Anna shared her recipe with the famous writer Elizabeth David. And the writer published this recipe (after Anna's death) in her book Omelet and a Glass of Wine.

The chefs from the French Academy of Gastronomy recommend using a special heavy baking dish with a thick bottom. And they also advise never to wash this form, but only to clean it with salt and wipe it with a dry napkin (this advice resembles the recommendations for making Russian pancakes).

There is one more unresolved question: shake or mix? There is no one correct answer: someone is stirring an omelette with a spatula, and someone is shaking the pan like a man possessed (this is what Julia Child recommends).

As for the filling, then there is complete freedom and imagination of the cook - almost everything is permissible
And it seems that Madame Poulard did nothing special. She beat the mixture in a copper bowl for several minutes, at the rate of three eggs per person, until a yellow frothy mass was obtained in the bowl. Meanwhile, a large piece (the size of a fist) of butter was being heated in a cast-iron pan. And when the mixture was ready, beaten eggs were poured onto the sizzling butter, generously pepper and salt.

Rada-dms
Wow, what a chubby! Mmmmm ...!
Irina Dolars
Here I smell the aroma of a golden brown
And it seems that this delicate mass springs appetizingly when trying to break off a piece
kil
Irina DolarsIra, she rather resembles a souffle, does not spring, very gentle.
selenа
kil Beauty, tomorrow I will definitely do it, Ir, and breakfast or lunch is served on a plate
kil
selenа, dinner: girl_red: Nadia, and you can also rub a parmesan in the middle ... in general, this omelet is very fond of delicious filling.

Mother Pulyar's omelet in Bork U-800 multichef

vernisag
Kaaak interestnaaaa! : wow: Thank you Irish! : Friends: I will definitely try!
julia_bb
Irina, just class! I'll cook for dinner tomorrow at Shtebe! Thanks for the recipe and story
kil
Girls make sure, I think you'll like it.
In principle, an omelet can and should be cooked in a frying pan, BUT since we have devices that simplify life, then we need to use them.
Mirabel
Irina, What a miracle!
I will definitely do it! Thank you so much!
But for dinner, such a thing will not work for me ... unfortunately ...
Elena Tim
Ahh, I recently saw such an omelet on TV, but I glanced only briefly, so only outwardly I remembered it - lush, airy and folded in half. I was stunned, what a handsome man! And I was even upset that I did not hear the recipe. And here you are!
Irk, give the boy!
Well done! Great omelet! I hope I can do something similar.
kil
Mirabel, Vikus it just pinned me to dinner today ... I wanted an omelet and that's it. And so for breakfast the most it!


Added on Monday 11 Apr 2016 11:03 PM

Elena Tim, LenOk, you will definitely succeed.

And for everyone to report!
Elena Tim
Figo! I better eat this omelet with you. In the meantime, train.
kil
Lenka, I have already mastered, because I'm waiting for an omelet. By the way, the garden is almost cleaned, you can go already, I won't make you work with a rake.
Vasyutka
Irina, thanks for the recipe. Bookmarked unambiguously. I'll try after the post. And I will practice on my own for now. We love omelettes in different forms. I have never met such an original - so that the yolks are separate.
kil
VasyutkaPlease Natasha, I also really like it, so I share, I looked like there is no such thing on HP.
Elena Tim
Quote: kil
By the way, the garden is almost cleaned, you can go already, I won't make you work with a rake.
I DO NOT BELIEVE! Can't buy me with this bullshit.
At this time, there is always work for naive guests.
So, I am a little abash, when the chicks will bloom there and everything will become pretty, then I will priprya.
ElenaMK
Thanks for the recipe and for the story! I love dishes with history!

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