Mère Poulard Omelette (Mont-Saint-Michel)
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
Discover the famous La Mère Poulard omelette, originating from Mont‑Saint‑Michel. An ultra‑light, generous and creamy omelette thanks to egg whites beaten into a meringue and Normandy fresh cream, cooked over high heat with butter. Ideal for a brunch or a light dinner, served with a green salad.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
20m
Prep
4m
Cook
10m
Cleanup
34m
Total
Cost Breakdown
Total cost:$2.00
Per serving:$1.00
Critical Success Points
- • Separate the eggs without contaminating the whites.
- • Whip the egg whites to very firm peaks.
- • Fold the whites gently to avoid them collapsing.
- • Cook over very high heat with butter that foams but does not burn.
Safety Warnings
- • Be careful with hot butter to avoid splatters.
- • Do not leave the pan unattended over high heat.
- • Handle raw eggs, avoid any cross‑contamination.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium