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Omelet Plain

A simple egg omelet seasoned with salt and cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Plain

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the eggs

  1. Break the eggs and separate the whites from the yolks.

  2. Beat the whites separately until light.

  3. Beat the yolks separately until light.

  4. Mix the beaten whites and yolks together, then add the salt.

Cook

  1. Heat a greased saucepan and pour in the egg mixture.

  2. Dot a little butter on top as the omelet cooks.

  3. When browned, toss it to flip.

  4. Place the skillet in a 350°F (175°C) oven to brown.

Finish and serve

  1. Fold the omelet with a fork and serve hot.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated to form the omelet's structure, and supply moisture and body.
Butter
Adds fat for richness and helps the surface brown in the pan.

The step that matters

Place the skillet in a 350°F (175°C) oven to brown. Egg proteins set as they heat, and too much heat for too long makes the omelet dry and rubbery. Watch the surface closely so it browns before the center overcooks.

“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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