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Chicken Omelette

A quick omelette made with eggs, cooked chicken, cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Omelette

Ingredients

Directions

Beat and set the eggs

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

  2. Heat a non-stick skillet over medium heat and add the eggs.

  3. Cook until the edges start to set, then gently lift the edges with a spatula.

Fill, fold and serve

  1. Add the warmed chicken and cream sauce just before folding.

  2. Fold the omelette in half and serve immediately.

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

    Shared aroma: piperonal (bitter, coconut).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 on heat to form the structure that holds the omelette together.
Cream
Adds moisture and softness to the eggs as they set.
Cooked chicken
Provides the filling, adding bulk and savoury flavour.

The step that matters

Cook until the edges just start to set. Egg proteins set quickly with heat. Cooking too long or on high heat makes them tough, dry and rubbery, so lift the edges gently while the centre is still slightly soft.

“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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