Monday, May 5, 2014

My no-fail omelette with eggs from La Mere Poulard in France

The famous La Mere Poulard
in Mont Saint-Michel in Normandie, France
Yesterday, in Tokyo living a Travelife, I was shopping for food at one of Tokyo's best supermarkets when I happened to pass by the section selling eggs.

On the shelf were brown eggs from La Mere Poulard, too beautifully packaged to resist.

I did a double take.

If you're one of the 1.3 million people all over the world who read this Travelife Magazine blog regularly, you'll already perhaps have read my entry on the Tokyo food scene -- and how you can find almost every exotic ingredient in the world in Tokyo's best supermarkets and food halls.

Scroll down to read more....


It's a joy to cook in Tokyo because every single ingredient you ever dreamt of coming across can be found here.

You just have to know where to look.

You name it, or you want it, and you can buy it in Tokyo.


So I'm quite used to finding jamon jabugo, Bresse chicken, Normandy moules and beurre d'Isigny or Echire butter in my neighborhood supermarket.

The only thing I really have not found in a satisfactory way is buffalo mozzarella.

We get two or three dozen different varieties of buffalo mozzarella from Italy in Japan -- but none of them are ever as fresh as eating this in Italy, or somewhere in Europe in the vicinity of Italy.


This is what I keep dreaming about.

My last perfect buffalo mozzarella was over lunch at the Four Seasons Prague. It was so fresh and oozing with goodness that I had to have two whole orders for myself.

I still have to find this level of quality for buffalo mozzarella anywhere in Asia. Even handcarrying the cheese from Italy doesn't do it because time and travel conditions affect the quality.


But back to those brown eggs from La Mere Poulard at my neighborhood supermarket in Tokyo yesterday.

In spite of having it all in Tokyo, and expecting to have it all as well, I was quite amazed to see these eggs. For one thing, these have got to be the most "branded" eggs in the world.

So if you're up for having the best of the best, or if you're into labels, well, these eggs would probably ranks as among the best in the world.


La Mere Poulard is a famous restaurant and hotel in Mont Saint-Michel in my beloved Normandie, in France, and it's been known all over the world for centuries for its omelette.

Everyone from Victor Hugo to practically every French president has stopped here for an omelette, if not for the night.

The kitchen of La Mere Poulard

What's so great about the omelette?

It's basically made of very good eggs and butter, and a couple of things which I'm going to share with you today.


I took this photo at the very top
of Mont Saint-Michel, with my iPod.
Isn't it beautiful?

I first went to stay at La Mere Poulard in Mont Saint-Michel over 18 years ago, you see, and I think I had the omelette for dinner and then for breakfast and lunch the next morning.

It wasn't a very commercialized operation back then either, so I was able to watch the ongoings in the kitchen like a hawk.


When I returned home, I began to make my own version of the La Mere Poulard omelette, and I think my version stands up to the original.

At the very least, it's very good.

I'm mentioning it now because I simply had to buy two boxes of these La Mere Poulard eggs yesterday, when I saw it in my supermarket.

And today, for brunch, I made omelettes, of course.

Again, this is one of my no-fail simple and quick recipes for when friends suddenly come over. Hope you like it.

What you'll need:

- A box of the best organic eggs you can find. Preferably brown.
- The best French butter you can get your hands on. I like to use Isigny or Echire butter, and today I used Echire butter.
- Very creamy organic milk
- Any kind of soft French cheese
- Guerande salt and cracked pepper

Afternoon tea and champagne 
while editing articles at the Cape Grace in Cape Town.

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Instructions for making my version of the La Mere Poulard omelette:

1) Heat lots of butter in a pan to liquefy it.

2) Beat the eggs with the liquefied butter and about half a cup of milk continuously for at least three minutes.

3) Line an omelette pan or a crepe pan with butter and warm it, ready for frying

4) Pour the egg mixture in. The La Mere Poulard omelette is quite thick, but I usually like to make my omelettes like crepes so that they are large but thin.

5) When the egg mixture is half-cooked, line one side with small pieces of French cheese so that these melt easily.

6) Fold the egg mixture into an omelette.

7) Serve with a dash of salt and pepper. Oh yes, and glasses of champagne if possible.

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