Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Bohmische Omeletten
Ingredients
Directions
Prepare the prune mix
Prepare prune mix by combining 3 ½ oz fresh prunes, 3 ½ oz sugar, and a small amount of water; roast slowly in the oven; blend and puree; flavor with dark rum.
Make the batter
Whip egg whites and granulated sugar to an oily consistency.
Beat egg yolks until smooth; add to whisked egg whites.
Fold in flour.
Bake and assemble
Heat two omelet pans (diameter about 5 ½") and grease with unsalted butter.
Pour batter into the pans.
Bake on low heat for about 3 minutes.
Turn the omelets; slowly bake the other side.
Heat the prune mix.
Beat with a small quantity of cream until smooth.
Coat the omelets with the prune mix.
Fold the omelets.
Serve
Serve on plates.
Dust with powdered sugar.
Garnish with whipped cream and prune mix sauce.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Prune | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
- Egg whites
- Whipped with sugar to trap air, giving the omelet its light, airy structure.
- Egg yolks
- Enrich the batter and add richness and color once beaten smooth into the whites.
- Flour
- Folded in to add body so the batter holds its shape while baking.
- Granulated sugar
- Stabilizes the whipped whites and adds sweetness to the batter.
- Butter
- Greases the pans so the delicate omelets release cleanly and add a rich flavor.
- Prune mix
- Pureed prunes with sugar and rum give a sweet, fruity coating and sauce.
The step that matters
Folding the flour into the whipped whites. Overmixing knocks air out of the whipped egg whites, so the omelets bake flat and dense instead of light and airy.
“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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