Omelette Mère Poulard
Ingredients
- 8 eggs
- 2 tbsp heavy cream
- 6 tbsp butter
- salt
- pepper
Instructions
- Separate eggs, placing whites in large bowl and yolks in medium bowl.
- With electric beater at high speed, beat egg whites until stiff peaks form when beater is slowly raised.
- With same beater, beat egg yolks well. Beat in cream, ½ tsp salt, and dash of pepper.
- Slowly heat 11 inch skillet. Add butter and heat until it sizzles (do not brown).
- Pour in egg yolk mixture. When it begins to set (5 to 10 seconds), add beaten egg whites. Quickly fold into yolk mixture with wire whisk or spatula.
- Cook over medium heat, shaking skillet gently, until omelette is puffy and almost set - about 3 to 5 minutes.
- With wide spatula, quickly loosen omelette from side of skillet. Tilt skillet and fold omelette in half. Slip onto serving platter and serve at once.
