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A Chicken Omelet

A light omelet made with eggs, milk, butter, salt, and cooked chicken bits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

A Chicken Omelet

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs until very light.

  2. Add the milk, butter, and salt to the eggs and mix well.

  3. Just before cooking, stir in the chicken bits.

Cook and serve

  1. Heat a non-stick pan over medium heat and pour in the mixture.

  2. Cook until the edges are set, then fold 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  5. 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
Set into the structure of the omelet as they cook, holding the filling together.
Milk
Adds moisture and softness, keeping the eggs tender rather than dry.
Butter
Adds richness and helps keep the omelet from sticking to the pan.
Cooked chicken
Provides the savory filling; it is already cooked, so it only needs warming through.

The step that matters

Cook until the edges are set, then fold and serve.. Eggs turn firm and rubbery when overcooked, so the pan should be moderate and the omelet folded while the centre is still slightly moist.

“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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