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Omelet with Meat

A fried egg mixture with flour and seasoned meat folded over.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omelet with Meat

Ingredients

Directions

Prepare the batter

  1. Beat the eggs in a bowl.

  2. Mix the flour with a little butter, salt, and pepper.

  3. Combine the flour mixture with the beaten eggs.

Cook and serve

  1. Cook the omelet in a hot skillet.

  2. Once set, place the seasoned meat over half of the omelet.

  3. Fold the other half over the meat and serve.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Set to form the structure of the omelet and bind it together.
Flour
Thickens the beaten egg mixture slightly, giving it a more tender body.
Any kind of meat
Provides the savory filling that is enclosed when the omelet is folded.

The step that matters

Cook the omelet in a hot skillet. Eggs set quickly when heated, so the omelet must be cooked until just set before adding the meat. Overcooking makes the eggs dry and rubbery, and folding before it sets can cause the omelet to tear.

“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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