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Baked Omelet

A baked egg dish made with bread soaked in milk, butter, eggs, pepper, and salt.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 6 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 ↓

Baked Omelet

Ingredients

Directions

Prepare

  1. Slice one slice of baker's bread, 1 inch thick, and remove the crust.

  2. Combine a pint of milk, 6 eggs, 1 tablespoon butter (not melted), pepper, and salt to taste.

Soak and press

  1. Pour the milk mixture over the bread and let it soak until the bread becomes soft.

  2. Add the butter to the soaked bread and press through a colander to remove excess liquid.

Mix, bake and serve

  1. Beat the egg yolks until light, then fold in the stiffly beaten egg whites.

  2. Bake for 20 minutes and serve immediately.

  3. Cover with a napkin to keep it from falling when taking to the table.

Nutrition, whole recipe (rough)

641Calories
20 gProtein
18 gFat
97 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 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.

By North End Club (Chicago, Ill.). 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. See the original page.

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

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard and give the omelet its structure and richness, while whipped whites add lift.
Baker's bread
Soaks up the milk mixture and forms the body of the dish.
Milk (in the method)
Supplies the liquid that moistens the bread and forms the custard with the eggs.
Butter
Adds fat for richness and flavor.

The step that matters

Folding in the stiffly beaten egg whites. Whipped whites trap air that gives the baked omelet its lift. Overmixing or stirring vigorously deflates the foam, so the dish bakes flatter and denser. Fold gently with a spatula until just combined.

“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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