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Omelette Aux Pommes

A French omelette with sautéed apples, sweetened with brown sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk 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 ↓

Omelette Aux Pommes

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix flour, salt, and sugar.

  2. Add eggs, egg yolks, melted butter, and milk. Whisk until smooth.

Cook the omelette

  1. In a large skillet, heat additional melted butter over medium-high heat.

  2. Add sliced apples and sauté until heated through.

  3. Pour the batter over the apples, spreading it evenly.

  4. Pierce the omelette with a fork to let the liquid settle.

  5. Add more melted butter around the edges and tilt the skillet to loosen the omelette.

  6. Once it releases, sprinkle with brown sugar and invert onto a plate.

  7. Grease the skillet again and slide the omelette back in.

  8. Heat until the bottom caramelizes without burning, then invert again to 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

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 the batter into a custard-like structure as they cook.
Egg yolks
Add richness and tenderness to the batter.
All-purpose flour
Thickens the batter and gives the omelette body.
Butter
Adds fat for flavor and helps the omelette brown and release from the pan.
Milk
Adds moisture so the batter cooks up soft and pourable.
Apples
Provide tender fruit and a fresh, slightly tart flavor.

The step that matters

Caramelizing the bottom before the final invert. Sugar browns into caramel at moderate heat but scorches quickly if the heat is too high. Watching the pan keeps the bottom golden and sweet rather than bitter.

Swap the apple

How well each one fits the dish's main ingredients (flour, sugar, egg, butter, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against flour, sugar, egg, butter, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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