Skip to main content
Main

Omelet with Jelly

A fried egg omelet folded over currant jelly and dusted with powdered sugar.

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

Why it works: Milk and butter 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 ↓

Omelet with Jelly

Ingredients

Directions

Prepare the pan

  1. Heat the oil in a frying pan over medium heat for a few minutes, then remove and wipe the pan dry.

  2. Add the butter to the pan and let it melt.

Make the omelet

  1. In a bowl, whisk the eggs and milk together until well combined and frothy.

  2. Pour the egg mixture into the hot pan and cook until the edges begin to set.

  3. Use a knife to loosen the omelet from the pan, then tilt the pan to shape it for folding.

  4. Before folding, add the currant jelly to the center of the omelet.

  5. Fold the omelet in half, slide it onto a hot dish, and dust with powdered sugar before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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 that holds the folded omelet together.
Butter
Adds richness and flavor while keeping the omelet from sticking to the pan.
Currant jelly
Adds sweetness and fruity tartness that contrasts with the savory eggs.
Milk
Adds moisture and softness to the eggs as they cook.

The step that matters

Pour the egg mixture into the hot pan and cook until the edges begin to set. Eggs cook quickly and turn rubbery if overcooked, so the omelet should be removed while the center is still slightly moist. Heat that is too high browns or toughens the edges before the middle sets.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against egg, milk, butter, sugar. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes