Omelet Pulyar

Omelet mother Pulyar is known from the end of the 19th century, when the Frenchwoman Annette Pulyar cooked it in her hotel for guests and guests. The institution exists to this day, and the dish has become so popular that it is known far beyond France.

Preparing the omelette is so simple and quick, but it looks so effective that it would be stupid not to try

Ingredients:

3-4 eggs;

milk about 30 g;

a pinch of salt.

Separate the proteins from the yolks.

Put the squirrels into a whisking bowl.

Mix the yolks separately with a few tablespoons of milk or cream and a pinch of salt (without fanaticism).

Put the frying pan on medium heat. It is believed that you do not need to lubricate it. But I do not trust my frying pan very much, so it smeared with oil, but very slightly.

Pour the yolks and distribute them over the entire surface of the pan.

Immediately start whipping the proteins in a strong foam (add a pinch of salt).

When the yolks seize, lay over the whipped whites, level with a spatula. Reduce heat to minimum and fry for 7-10 minutes. Cover does not need to be covered.

Readiness can be checked by touching the surface lightly with a finger. The protein should be elastic and not stick to the fingers.

Carefully remove the omelet and transfer it to the dope or a plate (it holds the form perfectly). Cut in half and fold with protein inside.

It is very tasty, unusual and beautiful.