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 ↓
Omelette Au Lard
Ingredients
Directions
In a skillet, cook the bacon in butter over medium heat for 2 minutes.
Beat the eggs in a bowl and pour them over the bacon in the skillet.
Cook until the eggs are set, then fold the omelette and serve.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Set into a structure that holds the omelette together when cooked.
- Bacon
- Renders fat into the pan and adds savory, salty flavor to the omelette.
- Butter
- Adds fat for cooking and gives the bacon and eggs a rich flavor.
The step that matters
Cooking the eggs until just set. Eggs turn rubbery and dry when overcooked, because the proteins tighten and squeeze out moisture. Stopping while the eggs are still slightly moist keeps the omelette 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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