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Fruit Omelette

An omelette made with egg whites, yolks, butter, jam, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fruit Omelette

Ingredients

Directions

Make the omelette

  1. Beat the egg whites and yolks together with a little salt.

  2. Melt a piece of fresh butter in a pan.

  3. Pour the egg mixture into the pan as soon as the butter is melted.

  4. When the omelette is set, spread jam over it.

  5. Fold the omelette in half.

Finish and serve

  1. Turn it out onto a plate.

  2. Dust with powdered sugar.

  3. Glaze the top with a hot spoon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whip to trap air, giving the omelette a light, airy structure.
Egg yolks
Add richness and fat, and help the omelette set softly and tender.
Fresh butter
Adds fat and flavour and keeps the omelette from sticking to the pan.
Jam
Adds sweetness and fruit flavour inside the folded omelette.
Powdered sugar
Adds sweetness and a light finish on the outside of the omelette.

The step that matters

Pour the egg mixture as soon as the butter melts. Eggs set quickly on hot fat. If the butter is still foaming or has browned, the omelette can scorch on the bottom before the top sets, and if it waits too long the butter may cool and the eggs stick.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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