Mother Pullar's Omelette
Breakfasts • French
Description
A very beautiful recipe: the egg whites and yolks need to be cooked separately, which gives the omelette a firm texture. This recipe is inspired by a popular dish from a well-known American café.
Ingredients
- Chicken Egg 6 pieces
- Salt to taste
- Ground Black Pepper to taste
- 3.2% Milk 0 fl oz
- Mixed salad greens 0 oz
- Olive Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Scallions 0 oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. Whisk the egg whites separately until they form stiff peaks, adding a pinch of salt. Stir in a few drops of lemon juice.
Step 2
Add the milk, salt, and lightly whisk with a fork into the egg yolks.
Step 3
Pour the prepared egg yolks into a skillet with oil and spread the mixture evenly across the surface.
Step 4
When the yolks are set, spread the egg white foam on top and cook for 5 minutes over low heat, without covering with a lid. To check if the egg whites are ready, gently touch them with your finger: the whites should be firm and not stick to your fingers.
Step 5
Carefully slide the omelet onto a plate, cut it lengthwise, and fold it with the egg white inside so that the yolk is on the outside.
Step 6
Serve the omelet with a salad dressed with olive oil and lemon juice. Sprinkle with finely chopped green onions.
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