In appearance, this omelet has no equal, it is extremely beautiful and resembles a delicate cloud.
Omelette Pulyar is a culinary miracle that until recently was available only to visitors to restaurants and other food establishments in France. It is said that this omelet was invented and made in her hotel by a certain Annette Pular only at the end of the 19th century. The dish is named in her honor.
Omelet Pular
Ingredients:
eggs – 4 pcs.
milk – 30 ml
salt – 1 pinch
butter – 5 g
Step by step recipe
Step 1: Separate the proteins from the yolks in a separate bowl and gently beat the yolks with the milk.
Step 2: fry a frying pan with a thick bottom, grease with oil. Pour and evenly distribute the yolks with milk in the pan. An even “pancake” should form.
Step 3: Add a pinch of salt to the protein mixture and beat until fluffy.
Step 4: pour a thick mixture of proteins into the yolks, level.
Step 5: cook the omelette without the lid for 7-10 minutes on medium heat. To determine the readiness of the omelet, touch the surface of the proteins with a fork: they must be elastic and not stick.
Step 6: Transfer the finished omelette to a plate with a kitchen spatula. Cut in half and fold the protein inside.
Step 7: Serve an omelet with fresh herbs, lettuce, tomatoes or asparagus.
