Skip to main content
Main

Soy-bean Omelet

A quick omelet made with eggs, soy bean mush, milk, cooked rice, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Soy-bean Omelet

Ingredients

Directions

Prepare the mixture

  1. In a bowl, beat the eggs until well mixed.

  2. Add the soy bean mush, milk, cooked rice, and salt. Mix until combined.

Cook and serve

  1. Heat a non-stick skillet over medium heat.

  2. Pour the mixture into the skillet.

  3. Cook until the edges set.

  4. Flip the omelet carefully.

  5. Cook until fully set.

  6. Serve with tomato sauce if desired.

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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 omelet as they cook, holding it together.
Soy bean mush
Adds body and protein-rich bulk to the egg mixture.
Milk
Adds moisture and softness, keeping the eggs tender as they set.
Cooked rice
Adds bulk and a soft texture to the omelet.

The step that matters

Flip the omelet carefully. Once the edges have set but the centre is still wet, the omelet is fragile. Rough handling can tear it or break the set layer, so lift gently and let the centre finish cooking in the pan.

“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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes