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Egg Omelette

A dish made from eggs and milk cooked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Omelette

Ingredients

Directions

Prepare

  1. Beat the egg whites and yolks separately.

Cook and serve

  1. In a pan, combine the milk and egg yolks.

  2. Cook until nearly set, then add the beaten egg whites on top.

  3. Bake until fully cooked, then fold like a half moon and serve.

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

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

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

What each ingredient does

Eggs
Whites set into a light structure, and yolks add richness and a tender, custardy texture.
Milk
Adds moisture and softness, keeping the egg mixture tender rather than dry.

The step that matters

Cooking the base until nearly set before adding the whites. Egg proteins set with heat, so the base must firm enough to hold the whites. Overcooking it first makes the omelette tough and dry, while undercooking leaves it runny.

“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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