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Omelet S

A simple egg omelet cooked in butter, seasoned with pepper and salt, optionally sweetened with sugar and filled with marmalade or jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Omelet S

Ingredients

Directions

Prepare the eggs

  1. Break the eggs into a bowl.

  2. Sprinkle with pepper and salt.

  3. Beat the eggs vigorously for twelve beats.

Cook and serve

  1. Melt butter in a heated pan.

  2. Pour the eggs into the pan and let them cook through.

  3. Use a long knife to roll the omelet.

  4. For a sweet omelet, add sugar and fill with marmalade or jelly.

  5. Serve immediately.

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

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + sugartop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

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

Pepper and sugar barely smell alike, yet cooks put them together in 19,401 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 into a tender structure when heated, forming the body of the omelet.
Butter
Adds richness and helps keep the eggs from sticking to the pan.
Marmalade or jelly
Adds sweetness and fruity flavor in the sweet version.

The step that matters

Letting the eggs cook through. Egg proteins set as they heat, so cooking too hot or too long can make the omelet dry and rubbery, while too little heat leaves it runny. Keeping heat moderate lets the eggs set evenly and stay 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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