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A Bread Omelette

A savory dish made by soaking bread in milk, mixing with beaten eggs, and cooking in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

A Bread Omelette

Ingredients

Directions

Prepare the mixture

  1. Soak the bread in the milk until soft.

  2. Beat the eggs until smooth and mix with the soaked bread.

  3. Season with salt and pepper.

Cook and serve

  1. Heat the butter in a frying pan over medium heat.

  2. Pour the mixture into the pan and loosen the edges with a knife as it cooks.

  3. Shake the pan gently to keep the omelette loose.

  4. Once firm enough to fold, turn it out onto a hot dish 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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 when heated, giving the omelette its structure and body.
Bread
Soaks up milk and egg, adding softness and moisture to the omelette.
Milk
Moistens the bread and thins the egg, keeping the omelette tender.
Butter
Coats the pan and adds fat for flavour and to prevent sticking.

The step that matters

Shaking the pan and loosening the edges while it cooks. Egg proteins set quickly over heat. Moving the pan and loosening the edges keeps the omelette from sticking and tearing, and keeps the centre soft rather than dry and rubbery.

“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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