Omelet "Pulyar": recipe with photo

Each of us, at least once in his life, had an omelette breakfast and probably even tried to cook it on his own. This dish is simple and inexpensive, consisting of a small amount of ingredients. But in one famous restaurant, located on the island of Mont-Saint-Michel in France, an omelet is served, for 100 grams of which you will have to pay almost 30 euros. However, to try it is not necessary to go to Europe. At home, you can also cook an omelet "Pular". Photos, descriptions and step-by-step instructions are just presented in our article. It also offers the option of cooking omelet in a slow cooker.

Who is Mother Pulyar?

The island of Mont Saint-Michel is the second most visited tourist destination in France after the Eiffel Tower, despite the fact that it is located 285 kilometers from Paris. The island is constantly inhabited by several dozen people, while up to three million tourists come here annually. The visitors of the island are attracted by its beautiful architectural objects of the city and the opportunity to become an eyewitness to the world's strongest tides. In the full moon, the water leaves the coast for almost 18 kilometers, and then with great speed (up to 7 km / h it goes back). But gourmets have long appreciated the restaurant of mother Pulyar (La Mere Poulard) with her world-famous omelet. Visitors to this institution were once kings and queens of different countries, as well as the last emperor of Japan and the famous writer Hemingway.

As for Madame Pulyar herself, it is only known that she was a native of this island and served as a maid for an architect who came to rebuild the island. In 1872, the girl married a local baker, with whom she opened a hotel in 1888, and with her a restaurant. Mother Annette Puly was famous for her gastronomic talents. She is credited with the authorship of 700 French dishes, the most famous of which is the famous omelet, named after her "Pulyar".

Restaurant dish at home

Mother Poulard's restaurant is located on the main street of Mont Saint-Michel right at the city gates. It flourishes in our time, despite the fact that the prices of many dishes, including the famous omelet, are simply sky-high.

The restaurant chefs keep the recipe for the main dish in strict confidence. It is only known that they cook omelet on an open fire in special pans with very long handles, and before that, the eggs are beaten very strongly until lush foam is obtained. It’s not so difficult to repeat the recipe at home, while tasting this omelet is not worse than the original.

The secrets of making a magnificent omelet

In the history of the famous omelet, the legend of how Madame Pulyar herself prepared the omelet was preserved. She broke a couple of eggs into the bowl, beat them well, poured them into a pan and brought the omelet to readiness over an open fire. Repeating similar steps is not difficult at all, but here you can’t do without some cooking secrets:

1. Ingredients. If you believe the legend, then mother Pulyar did not add either milk or any other liquid to the eggs. But at home, milk or cream in a small amount is still added to make the dish fluffy and light. Oil, as in the original recipe, it is better to use butter, not vegetable.
2. Pan. The ideal size of the pan is 22-23 cm in diameter. If the bottom is larger, then, most likely, you will get a thin and not magnificent fluffy omelet "Pulyar".
3. The recipe involves cooking an omelet for one minute, but at the same time, with his hand movements, you should constantly shake it in a pan. If this is not done, then the dish may burn to the bottom of the pan.

Madame Pulyar's Original Omelet

Since the 100% original recipe for omelette of mother Pulyar was not known to anyone during her lifetime, it remains only to rely on various legends, trying to reproduce the same dish.

According to one of them, mother ula omelet is made from the following ingredients:

• egg - 2 pcs.;
• butter - 20 g;
• salt;
• pepper.

Step by step cooking:

1. Put the pan to heat on medium heat.
2. Break the eggs into a deep bowl. Using a hand whisk or mixer, beat them until lush foam forms for 15 minutes.
3. Put a piece of butter in a hot pan and melt it.
4. Without ceasing to beat, add salt and pepper to the eggs.
5. Pour the egg mass into a pan with butter. Shake the pan several times so that the mass is evenly distributed.
6. Fry the omelette without covering, 1 minute.
7. Put the omelet on plates and, when serving, fold it in half, golden brown up.

Omelet "Pulyar": recipe with photo

This variant of cooking omelet "Bullet" also claims to be original. According to the recipe, proteins and yolks must be separated to obtain air mass.

To prepare the " omelet according to this recipe you will need:

• 4 egg whites and 4 yolks;
• milk - 35 ml;
• salt;
• pepper.

Step-by-step preparation is as follows:

1. Mix the egg yolks thoroughly with milk and a pinch of salt.
2. Put the pan on medium heat.
3. Beat whites in a strong foam with a pinch of salt.
4. Melt the butter in a pan.
5. Pour yolks whipped with milk.
6. After half a minute, when the yolk layer sets, distribute a lush protein mass on its surface.
7. Fry an omelet without a lid until the protein mass becomes elastic and stops sticking to the finger when touched.

Cheese omelet recipe

According to one of the legends, this unusual omelette, the French woman, Pulyar served for breakfast in her restaurant at the end of the 19th century. The recipe for this air dish consists of the following sequence of actions:

1. Squirrels of 5 egg eggs and egg yolks beat separately from each other. Proteins should make a strong foam, and the yolks simply mix with a fork with milk (50 ml) and salt.
2. A little butter is laid out on a frying pan heated over medium heat. When it stops foaming, the yolk mass spills onto the bottom of the pan.
3. As soon as the yolk “pancake” seizes, put the protein mass on it with a spoon and distribute it evenly with a spatula over the surface.
4. Without covering, fry the omelet for 1 minute.
5. Sprinkle grated cheese on top (100 g).
6. When serving omelet "Bullet" is cut in half. Then one half is shifted from above to the second with the protein part inward.

Omelet from mother Pulyar in a slow cooker

Omelet according to mother’s recipe Pular can be cooked in a slow cooker. For its preparation, 2 eggs in the same way need to be divided into proteins and yolks and beat separately. Squirrels are whipped into a dense foam, and the yolks simply combine with milk (2 tbsp. Tablespoons) and salt.

Omelet "Pulular" is prepared in a bowl of a multicooker in the "Frying" mode. As in a pan, the yolks are first fried in butter. Then proteins are laid on top of them, which are prepared under the lid for 2 minutes.

Fitness menu: recipe, nutritional value and calorie content of light omelet

For those who follow a fitness diet, this is a great option for a low-carb breakfast. Omelet "Pulyar" has a high nutritional value (proteins - 13 g, fats - 14 g, carbohydrates - 2 g) and low calorie content (only 188 kcal per serving weighing 130 g). It’s easy to prepare:

1. Beat the yolks (2 pcs.) With milk (15 ml) with a fork.
2. Beat the whites (3 pcs.) With a mixer until peaks.
3. Grease a preheated pan with olive oil (1 teaspoon). First lay out the yolks, and after a couple of minutes, when they are set, whipped squirrels are distributed on top.
4. An omelet is prepared until the proteins stop sticking to the fingers. Served with a rolled protein inside.