The most airy highest omelette in a pan. Is it worth to cook omelet Poulard? Breakfast in 10 minutes

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👇 Recipe in writing below.
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The original way of making an egg omelet looks very tender and fluffy. I cooked for the first time, as the recipe interested me, and I think that it is necessary to try new methods of preparing dishes familiar to us. What happened in the end? What does it taste like, and is it worth cooking such an omelet at all?
I can’t say that this is an authentic recipe for this dish, since it is believed that the recipe for Poulard omelet is a big secret. Mother Pulyar's omelette is still served in the restaurant of the same name to this day and costs 34 euros per serving!
For a frying pan with a diameter of 24 cm:
5 eggs
salt to taste
milk (cream) - 2 tbsp. optional
butter - 1 tsp
1. Divide the eggs into whites and yolks.
2. Add a pinch of salt to the yolks, if desired, you can add milk or cream, there are different variations, some are added, others are not. Of course, with milk or cream, the yolks will be more tender.
3. Beat egg whites with a pinch of salt until stiff peaks.
4. Heat the pan over moderate heat, add butter, pour in the yolks, spread in one layer over the entire surface of the pan.
5. Put beaten proteins on top, fry over moderate heat for about 7 minutes until the proteins are ready.
6. Put on a dish for serving, cut the omelet in half, cover with one part of the second.
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