Omelet mother Pulyar was named after the Frenchwoman Annette Pulyar who cooked this dish for tourists and guests of her tavern at the end of the 19th century. The omelet has become so popular that it is known far beyond France. No doubt-you will appreciate such an unusual way of cooking ordinary eggs!
- 6 chicken eggs
- 1tsp lemon juice
- 20 g milk
- Salt, freshly ground black pepper to taste
- 2 tbsp olive oil
- Salad mix
- Green onion
- Separate egg whites from yolks. Add salt and a few drops of lemon juice to egg whites and whisk until stiff peaks.
- In yolks add milk, salt and lightly beat with a fork.
- Heat the frying pan and pour yolks, evenly spreading them over the entire surface of the pan.
- When the yolks are seized, put egg white foam on top and fry for 5 minutes on low heat, without covering the lid.
- Touch the top with your finger-egg white should be elastic and not stick to the fingers.
- Carefully take off the omelet, cut the omelet in half and put the protein inside.
- Serve the omelette with a salad mix dressed with olive oil and lemon juice. Sprinkle with finely chopped green onion.