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Jegg8 Anb Omelets

A savory omelet made with salt, pepper, savory, flour, milk, and eggs, served with toast garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jegg8 Anb Omelets

Ingredients

Directions

Make the base

  1. In a pot, combine salt, pepper, and chopped savory, then bring to a boil.

  2. Dissolve 1 tablespoon of flour in ¼ cup of cold milk and stir into the boiling mixture.

  3. Cook until thickened like cream, then add the minced eggs.

Finish and serve

  1. Stir gently for a few moments and serve garnished with toast snippets.

  2. Optional: Add flavors like mushrooms, truffles, ketchup, essence of shrimps, or shredded anchovy.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 thickened mixture, giving it body and a soft, custard-like texture.
Flour
Thickens the milk into a creamy sauce as it cooks.
Milk
Forms the creamy liquid base that the flour thickens.

The step that matters

Cook until thickened, then add the eggs. The mixture should be thick like cream before the eggs go in. Flour thickens as its starch swells in hot liquid, so the base must be properly set first. Adding eggs too early or over high heat can cause them to scramble rather than blend smoothly.

“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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