Omelette Mother Pollard Recipe

Omelette Mother Pollard Recipe

This omelette is a pleasure to make, whisking the egg whites, the intensity of quickly adding to the slowly cooking yolk, and the result was amazing, my hubby and son loved it, to the point of attempting to make it without the recipe, in their words ‘ we couldn’t quite get it to be so fluffy’.


  • 8 eggs
  • 50g butter
  • 2 tablespoons cream
  • Salt and pepper to taste


  1. I separated the egg white from the yolk and hand whisked the yolks with salt and pepper.
  2. Then I hand whisked the whites with a pinch of salt until firm peaks are formed.
  3. I put both aside then heated a heavy based frying pan, though you can use any pan, and melted the butter with the cream and more salt and pepper. Then added the yolk, from here I needed to move pretty fast as the yolk starts to cook quite quickly. I then folded the whites in with the yolk about 3 times. Then leaving it to rest and cook. I checked underneath to see how it was cooking and once it looked crisp and light brownish I flipped it in half for a couple of seconds then slide it onto a plate. This part was tricky as ideally I would have liked to have flipped it over as a whole but the pan I had wasn’t suitable so it went in half but with a great outcome.

This omelette seems fussy but is quite easy once you get the hang of it, if the men in the family can have a go at making it without a recipe then it will be a winner in anyone’s household. It will be a favourite in our family for many years to come.

Enjoy sprinkled with your favourite herbs.

Serves 4 to 6 people.

Omelette Mother Pollard Recipe
Regional French Cuisine - Our journey begins

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