if you know about soufflé omelette you may have heard of the famous 100+ years old recipe from la Mère Poulard in le Mont saint Michel in France. but what’s the secret? Discover the brief history of the lady and her recipe as we take to the egg copper bowl and start whisking away.
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The video I talked about ( it is in French) :
A quick note about cooking the omelette: you will never be able to exactly recreate the way the omlette is truly cooked unless you use a special thick steel pan and a fireplace. making it on the stove in a pan is let’s say the next best thing, but result will vary. Mine was a bit brown at the bottom but you can also use a lower heat and get it less colored and perhaps less cooked. However it is for you to experience and adapt to your taste. also I have not tried the recipe in a stainless bowl so I cannot comment on that.
INGREDIENTS
For one person:
2 top quality large eggs or 3 small ones
25 grams salted butter
Cooking time should not exceed 3 minutes and usually the omelette is ready within 2 minutes.
This is the plain version of the omelette but if you want to serve it with a garnish try the classic from the actual restaurant first:
The omelette can be serve with a garnish of:
– Seasonal vegetables
– Bacon and sauté potatoes
– Sauté scallops in salted butter
– Smoked salmon and potatoes
My favorite match is a creamy blue cheese (ideally the French Fourme d’ambert) if you are in Australia a creamy Danish blue or Gorgonzola works too.
Note: the omlette is best made with 2 to 3 eggs maximum. but if you intend to make this for more people do not exceed 5 eggs and make sure to use a large pan (28 cm / 11inch) you need always plenty of butter and you have to have a really big burner running on the highest heat possible to somehow mimic the effect of the fireplace.
Cookware recommended.(affiliate link)
Cooper bowl
large whisk or
electrical mixer (the one I used in tis video) :
The bowl and whisk I use:
Mauviel copper bowl:
Balloon whisk with wood handle:
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: