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De LA Fondue

A creamy cheese omelette cooked gently in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

De LA Fondue

Ingredients

Directions

Prepare

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

  2. Add the grated cheese, salt, and pepper, and stir until combined.

Cook and serve

  1. In a skillet, melt the butter over medium heat.

  2. Pour the egg and cheese mixture into the skillet.

  3. Cook gently, stirring frequently, until the eggs are set but still creamy.

  4. Serve immediately with bread for dipping.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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
Set into a soft structure that holds the cheese and gives the omelette its body.
Grated cheese
Adds richness and savory flavor, and melts to make the eggs creamier.
Butter
Coats the skillet to prevent sticking and adds richness and flavor to the eggs.

The step that matters

Cook gently, stirring frequently, until the eggs are set but still creamy. Egg proteins tighten as they heat, so high heat or overcooking makes them rubbery and dry. Gentle heat and frequent stirring keep the curds small and tender, and stopping while the eggs are still slightly glossy leaves them creamy.

“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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