The secret to the perfect breakfast is in the cooking technology, not in the high cost of the products.
In restaurants, the names and types of dishes prepared by skilled chefs are impressive. But their prices are also appropriate.
In some establishments, the Poulard omelette is expensive, as if it were a rare delicacy. Although the dish is very cheap when cooked at home, and its quality is not inferior even to that of the French culinary masters.
Ingredients
The list of products consists of:
- 6 eggs;
- 30 ml full-fat milk;
- salt and black pepper;
- garlic powder;
- vegetable oil;
- 20 g butter;
- greenery.
Preparation
1. First, carefully separate the yolks. Salt, pepper and mix with milk until smooth.
The whites are also salted, but instead of pepper, garlic powder is added, and then beaten into a strong foam.
2. Heat the frying pan to a devilish temperature and then grease the surface with vegetable oil.
After this, add the butter and fry the yolk mixture for 30 seconds.
3. When the omelette has set, spread the protein mixture on top. Spread the mixture in an even layer, but do not press it down.
Cover the omelette with a lid and fry for another 10 minutes.
4. Place the finished omelette on a plate, cut into 2 parts, and place them on top of each other so that the protein is in the middle.
If desired, the omelette can be decorated with herbs, such as onions, dill or basil.
