Omelet Mousseline Recipe (2024)

I've been making omelets using a blender for 50 years. I love the fluffiness. Lot less trouble than whipping whites first.

This technique makes a fine dessert (souffléed omelette) with the addition of a little sugar and lemon zest, for example, and served with a fresh berry coulis and a dusting of powdered sugar

Made these using Greek yogurt instead of heavy cream. Came out just as well!

This is a fun quick recipe. I had it for lunch over rye and cod liver for a good kick of protein. Yum. I substituted grass-fed greek style yogurt for the heavy cream and olive oil instead of butter (working with I had on hand) and it turned out well enough I'd do it again.

The cream is not there per se for the taste, although it will lessen the "egg taste" of eggs. It's there for the fat - it helps disrupt (for lack of a better term) the proteins and makes for a more tender omelet.

Delightful. I used 2 eggs instead of 3, topped with homemade cream cheese, blueberry sauce, and a sprinkle of powdered sugar. So light and airy. Completely different omelette experience.

This was really delicious...quite a presentation. I first made it with an 8" non-stick All-Clad pan but it took way more than "a few seconds" for it to be cooked. I tried the second one in a 10" non-stick All-Clad plan and it cooked much more quickly. However, it was much easier to flip in halves in the 8" pan (not in thirds as the recipe states...nearly impossible). Trying to flip the omelette in the 10" pan just made a sloppy (yet delicious) mess. Will make again!

Agree this is a big fluffy mess in 8” pan. Works better with 2 eggs in 8” or 3 eggs in 12” pan. Also tried putting everything in a blender. Not as good. Worth the trouble to separate whites and yolks.

In my favorite book on food, The Pleasures of the Table, the author mentions a soufflé omelette dusted with sugar, arosed with rum and brought flaming to the table. As he so rightly points out, "one can scarcely imagine anyone objecting to that"

Reminds me of the Waffle House omelet, one of the terrific pluses we experienced when we moved from NY to Atlanta. On a good day, their cheese omelet (they use a milkshake blender, egg whites and yolks together) is sublime, light and puffy. Also a great bargain, less than $6 including hash browns and raisin toast.

Have made these twice. They are delicious. Added a bit of shaved parm before folding. Have cinnamon rolls on the side.

I just made this for dinner. I used 3 large, organic eggs and an 8" pan. I added 2 Tbs of creme fraiche mixed with Pensey's 'Sunny Paris' dried herbs across the center top. I had visions of flipping it to create a creamy herby filling. The result was delicious, but not visually appealing. The mix was so fluffly and thick that it took longer to cook and was hard to determine when to fold. next time 2 eggs.

This is the basic recipe used for years and the famous Mere Poulard restaurant at Mont St. Michel, just inside the city gates as you begin your pilgrims ascent to the top!

My mother used to make a fluffy omelet, but hers ended up being put in the oven to bake in an oven-proof skillet. It was very much like a soufflé and was wonderful.

Yes, but theirs are cooked over a wood fire, which gives them a wonderfully smoky flavor.

It was good, but perhaps a little fluffy for mushrooms. Treat it like an emperor’s omelette. Make the pan med. hot, but turn down to cook. With a plate over the 10in skillet to cook the top.

This was my first experience with this type of omelette… I put goat cheese in mine and topped w strawberry sauce and fresh thyme. The only thing is that it seemed kind of dry to me. Do you think I cooked it too long? It was hard to know when it was done?! This was very fun to try.

I've followed the rules, separating the eggs, and have the best luck using a larger skillet (10") for 3-egg omelettes. Always a lovely result. However, the Camelia Grill, a storied institution here in New Orleans, has used a blender for their omelettes for nearly 80 years with nearly identical results. I often do too.Theirs always tastes a bit better than any from my kitchen. Perhaps their grill is better seasoned than my skillet. The heavy cream is essential.

i have PCOS so i used almond flour instead of panko and IT WAS SO GOOD. What a genius recipe. will be on my weekly rotation.

I dont think i did this right. I think I over mixed the eggs, they were 1.5 inches tall when i put them in the pan, too tall to fold! It was like frying meringue.

I learned this technique for making an omelette decades ago, and though that this was the only way. Anything with the eggs unseparated is just scrambled eggs…

For years, I made this as an apres-New Year's treat, but without folding, and with a scoop of sour cream and another of caviar on top. Excellent recipe, very Mere Poulard.

Has anyone tried doubling, or almost doubling, the ingredients to amply serve two people? I would finish that in the oven instead of folding it.

cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook for a few minutes, until they begin to soften and sweat. Add salt/pepper to taste and 2 cloves garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsleyadd this and cheese before folding omelette

I have made this souffle omlette several times, after watching la mere Poulard souffle omelette being made on YouTube. Fold 3 times??? Good for deflation. Use a 8" cast iron pan & 2 eggs (tried a small drop of liquid smoke in egg yolks for Poulard smell) Watch the Japanese chef on youtube at Tokyo la mere Poulard for the best way to get the omlette out of the pan. If you don't like foamy, lightly cooked eggs, don't make and don't bother to comment.Dont put stuff on top of it.

Wonderful! I agree with other reviewers that this recipe works better with two eggs at a time, and requires longer cooking. It also takes longer than 5 minutes to prepare if you’re using electric beaters. This fluffy, slightly sweet concoction got my picky, carb-loving kid to eat protein — adding it into the rotation!

We used to eat this omlette filled with raspberry jam in Europe as children for dinner. Some times accompanied by a dollop of sour cream. It was a special treat - and absolutely delicious

2 eggs next time. 3 works for 2 people but too much for just one person.

Light, fluffy interpretation of an omelette. After putting the eggs in the pan I topped it with grated mozzarella and tomatoes and herbs that have been caramelized in olive oil before folding the omelette over. Yum! Can’t wait to try it again with other savory’s as well as sweets.

I'm not sure what "fold the egg over itself in thirds" means.