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Chicken Omelet

A cooked chicken omelet made with cream, butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Omelet

Ingredients

Directions

Make the sauce

  1. Warm the cream or milk in a saucepan with the butter, salt, and pepper.

  2. Thicken the mixture with the flour.

Assemble the omelet

  1. Make a plain omelet.

  2. Add the chicken mixture just before folding the omelet over.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Cream or milk
Forms the liquid base of the sauce that keeps the filling moist and creamy.
Flour
Thickens the warm cream or milk into a smooth sauce that clings to the chicken.
Butter
Adds richness and flavor to the sauce and helps keep it smooth.
Cooked chicken
Provides the main filling, adding protein and savory bulk to the omelet.

The step that matters

Thicken the mixture with the flour. Flour must be stirred into warm liquid and cooked long enough to thicken smoothly. If it is added to cold liquid or not stirred well, it forms lumps, and undercooked flour leaves a raw, pasty taste.

“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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