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Mont-Saint-Michel soufflé omelette
Omelette de la Mère Poulard: the tall, airy soufflé omelette of Mont-Saint-Michel
On the tidal island of Mont-Saint-Michel in Normandy, pilgrims and travellers have long been fed a tall, cloud-like omelette named after Annette Poulard, the nineteenth-century innkeeper who served it to hungry visitors. At home it makes a quick, rather showy supper: the eggs are whisked so much air goes in that the omelette rises in the pan, golden underneath and soft and foamy inside, folded over and eaten with a green salad. The common mistake is whipping the whites until they are stiff and dry; they then won't fold into the yolks and the omelette weeps liquid. Chef's tip: stir a spoonful of the whites into the yolks first to loosen them, then fold in the rest in two goes.
- Total time
- 13 min
- Difficulty
- medium
- Serves
- 2
Ingredients
- 4 eggslarge, separated
- ¼ tsp salt
- ⅞ oz butter
- ¼ tsp white or black pepper
- 1 tbsp chives (optional)snipped
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What you'll need
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Method
0/5 doneStep 1: Whisk the whites of 4 eggs with a pinch of ⅛ tsp salt in a clean bowl until they form soft, glossy peaks that just flop over at the tip, about 2 minutes with an electric whisk.
3 minStep 2: Beat the yolks with the rest of ⅛ tsp salt and ¼ tsp white or black pepper. Stir in a spoonful of the whites, then gently fold in the rest in two goes until no white streaks remain.
2 minStep 3: Melt ⅞ oz butter in a 26 cm non-stick frying pan over a medium-high heat until it foams. Pour in the egg foam and smooth it level.
1 minStep 4: Cook for 2 minutes without stirring, then lower the heat to medium-low, cover and cook for 3–4 minutes more, until the omelette has puffed up, the base is golden and the top no longer looks wet or liquid when you tilt the pan. If you are cooking for anyone pregnant, a young child, an older person or anyone with a weakened immune system, cook a minute longer until it is set right through.
5 minStep 5: Slide half onto a warm plate and flip the other half over it. Scatter with 1 tbsp chives, cut in two and serve straight away, before it sinks.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 13 g
- Carbs
- 1 g
- Fat
- 24 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mont-Saint-Michel soufflé omelette take?
- About 13 minutes in total: 6 minutes to prepare and 7 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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