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Omelette Au Lard

A French-style omelette with bacon, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg 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 ↓

Omelette Au Lard

Ingredients

Directions

Prepare the bacon

  1. Blanch ½ pound of bacon in boiling water for 5 minutes.

  2. Cool, dry, and remove the rind.

  3. Cut the bacon into pieces 1 inch long and ½ inch wide.

Cook the omelette

  1. Melt 1 tablespoon of butter in a skillet and sauté the bacon until golden.

  2. Beat 6 eggs in a bowl and add the sautéed bacon, ¼ teaspoon of salt, and ¼ teaspoon of pepper.

  3. Cook the mixture in the skillet until set, similar to a herb omelette.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bacon
Provides savoury, salty flavour and a crisp, golden texture when sautéed.
Eggs
Set on heating to form the structure of the omelette.
Butter
Adds richness and helps the bacon brown in the skillet.

The step that matters

Cook the mixture in the skillet until set. Eggs set with gentle, moderate heat; too much heat toughens and dries them. Stop cooking once the surface is just set so the omelette stays tender.

“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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