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 ↓
Simple Omelette
for one personIngredients
Directions
Prepare the egg mixture
Break the eggs into a bowl and beat until foamy.
Mix the milk and salt into the eggs.
Cook
Pour the mixture into the hot buttered pan.
Fry at low temperature until the bottom has started to brown a little, then turn onto the other side.
Let it brown too.
When it is ready, roll like a jelly roll and place onto the plate.
Serve
Serve as is, with tomato sauce or sour cream sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked 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 omelette as they cook and coagulate with heat.
- Milk
- Adds moisture and makes the eggs softer and more tender when cooked.
- Butter or lard
- Greases the pan and adds richness and flavor, and helps the surface brown.
The step that matters
Fry at low temperature. Egg proteins set quickly over high heat, becoming tough and dry and browning before the centre is cooked. Gentle heat keeps the omelette tender and lets it cook evenly.
“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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