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Omelette Au Thon

A tuna‑filled omelette made with eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Omelette Au Thon

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs and season with salt and pepper.

  2. Melt butter in a skillet over medium heat.

Cook and serve

  1. Pour the egg mixture into the skillet and cook until the edges begin to set.

  2. Add the tuna on one half of the omelette.

  3. Fold the omelette in half and cook until fully set.

  4. 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).

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

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 structure of the omelette as they cook, holding the filling inside.
Butter
Adds richness and helps keep the eggs from sticking to the skillet.
Tuna
Provides the savoury filling that is folded into the omelette.

The step that matters

Fold the omelette in half and cook until fully set. Egg proteins set with heat, so the centre must firm fully before folding and serving. Underdone egg stays runny and can make the filling soggy, while overcooking makes it tough and dry.

“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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