Skip to main content
Main

Baked Omelet

A baked omelet made with eggs, flour, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 ↓

Baked Omelet

two omelets

Ingredients

Directions

Make the batter

  1. Take a little of the milk and stir the flour into it.

  2. Add the rest of the milk and the yolks of the eggs.

  3. Beat the whites of the eggs to a stiff froth.

  4. Pour the whites into the flour, milk, and yolks mixture.

  5. Put a piece of butter the size of a small egg into an iron spider and let it get hot, but not so hot that the butter will burn.

  6. Pour the mixture into the hot spider and bake in a moderate oven for about ten minutes.

  7. Slip a knife under the omelet, loosen, and slide it onto a large plate or platter.

Make the second omelet

  1. Beat seven eggs separately.

  2. Add the yolks, one-half teacup sweet milk or cream, a tablespoon of flour, salt, and pepper.

  3. Beat them very lightly and mix well.

  4. Add the whites cut to a stiff froth, mix very lightly and only a little.

  5. Fry with butter on a quick fire.

  6. When browned, fold together and serve immediately.

  7. This will make two omelets.

Nutrition, whole recipe (rough)

790Calories
28 gProtein
26 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
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 Home for the Friendless (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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Whites trapped as a stiff froth lift the batter and give the omelet its airy structure.
Flour
Starch thickens the milk and egg mixture so it holds together rather than running out.
Milk
Adds moisture and softness, and its proteins help the omelet brown lightly.
Butter
Coats the hot pan to keep the omelet from sticking and adds richness and browning.

The step that matters

Keep the butter hot but not burning before adding the mixture. Butter that is too hot burns and darkens before the egg sets, giving a bitter taste and a stuck, scorched base. Moderate heat lets the omelet set 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes