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Omelette with Kidneys

A quick omelette made with diced kidneys and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Omelette with Kidneys

Ingredients

Directions

  1. Melt butter in a pan over medium heat.

  2. Sauté the diced kidney with salt and pepper until cooked.

  3. Add the sautéed kidney to the beaten eggs and mix well.

  4. Pour the egg mixture into the pan and cook until set.

  5. Fold the omelette in half and serve with a drizzle of brown sauce.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 the structure of the omelette as they cook, holding the filling together.
Kidney
Provides the meaty main filling that is cooked before being folded into the eggs.
Butter
Adds richness and helps the eggs cook gently without sticking to the pan.
Brown sauce
Adds tangy, savoury flavour as a finishing drizzle on the cooked omelette.

The step that matters

Cooking the eggs until set. Eggs cook quickly and turn rubbery if overheated, so cooking over medium heat until just set keeps the omelette tender and moist.

“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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