The soufflé omelette de la Mère poulard: what's the secret?

Video Description

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? Get the recipe: https://bit.ly/35SGfGu 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli The video I talked about ( it is in French) :https://youtu.be/EX7jiRiwFcM 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. Get the written recipe on our website: https://bit.ly/3rOghup 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) : https://amzn.to/3j1S13Z The bowl and whisk I use: Mauviel copper bowl: https://bit.ly/2WzQniB Balloon whisk with wood handle: https://bit.ly/3j40aVK ********************************************************************************** Quality French homeware: https://bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84