Skip to main content
Main

Dried Beef Omelet

A fried omelette with finely chopped dried beef, eggs, milk, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Dried Beef Omelet

Ingredients

Directions

Prepare the beef

  1. Cover the sliced dried beef with water in a frying pan and bring to a boil.

  2. Pour off the water.

  3. Chop the beef very finely in a wooden bowl.

Make the omelette

  1. Separate the yolks and whites of the eggs and beat them very lightly.

  2. Add the chopped beef, pepper, and milk to the beaten eggs.

  3. Melt butter in the frying pan and pour the mixture into the pan.

  4. Fry until light brown, rolling up the edges with a knife until done.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Their proteins set when heated, giving the omelette its structure.
Milk
Adds moisture, keeping the eggs softer and more tender as they set.
Dried beef
Provides the savory, salty flavor and chewy bite of the omelette.
Butter
Fat that keeps the omelette from sticking and encourages golden browning.

The step that matters

Frying until just done. Egg proteins set and tighten with heat. Overcooking squeezes out moisture, leaving the omelette dry and rubbery, so it should be removed once set and lightly browned.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes