Проверю, есть ли в проекте полный текст рецепта — в запросе указано только «Омлет».
Description
The appetizer is quick and easy to prepare. This omelet was invented by the restaurant owner, Mother Poulard. She cooked it in copper cookware, over firewood, on an open fire in her little restaurant on Mont-Saint-Michel island. It was more like a soufflé several inches thick than a traditional omelet. This dish brought its owner fame! Try this incredibly airy and tender omelet yourself. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. For the omelet, separate the egg yolks from the whites.
- 2
Step 2
2. Add a couple of spoonfuls of cream to the yolks, a pinch of salt, and mix with a fork.
- 3
Step 3
3. Beat the egg whites with a pinch of salt until stiff peaks form. Well-chilled egg whites whip up almost instantly; start on low mixer speed. When large bubbles appear, switch to maximum speed and whip to stiff peaks.
- 4
Step 4
4. Heat the skillet, grease it with a piece of butter, pour in the egg yolk mixture, and wait until it sets slightly.
- 5
Step 5
5. Using a spatula, spread the egg white mixture on top and level it. Cook the omelet over low heat (without a lid!). To check if the omelet is done, touch the egg white with your finger. If it no longer sticks, it's ready!
- 6
Step 6
6. Fold the finished omelet in half, cut it into two pieces—you will have two servings.
- 7
Step 7
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