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Omelette Sucre

A sweet omelette made with egg yolks, cream, butter, powdered sugar, jam, and optional rum or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Strawberry and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 105 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Omelette Sucre

Ingredients

Directions

Make the batter

  1. Mix the yolks of two additional eggs with cream and sweeten to taste.

  2. Stir in your favorite essence without beating the mixture.

  3. Beat the white of one additional egg to stiff peaks and fold it into the yolk mixture.

Cook and serve

  1. Melt the butter in an omelette pan until browned.

  2. Pour the omelette mixture into the pan and lift the edges with a spoon to allow the uncooked liquid to flow underneath.

  3. Cook until set, then roll the omelette onto a hot dish.

  4. Dust with powdered sugar before serving.

  5. For a flambé version, pour rum over the omelette and serve on fire.

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. Strawberry + rumtop 8% of all pairs
    Smell alikemoderate
    Cooked together105 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + rumtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

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

  5. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Egg yolks
Add richness and set into a tender custard structure when cooked.
Egg white
Beaten to stiff peaks, it adds lightness and air to the omelette.
Cream
Adds moisture and softness, keeping the omelette tender.
Butter
Fats the pan and browns, adding flavour and preventing sticking.
Powdered loaf sugar
Sweetens the omelette and lightly coats its surface.

The step that matters

Fold the beaten white gently into the yolk mixture. Beaten egg white holds air in its protein network. Stirring or beating it into the yolks knocks that air out, so the omelette turns dense instead of light.

Swap the strawberry

How well each one fits the dish's main ingredients (egg, cream, butter, sugar, rum):

  1. Vanillafits better
  2. Strawberrythe original
  3. Bananafits about as well
  4. Pineapplefits about as well

Fit is the average pairing score against egg, cream, butter, sugar, rum. Candidates are from the same food group and used in at least 100 recipes.

“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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