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Blanche Kammerer

A creamy omelette made with eggs, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Blanche Kammerer

Ingredients

Directions

Prepare

  1. Beat four eggs slightly, just enough to blend yolks and whites.

  2. Add four tablespoons milk, one-half teaspoon salt, and a pinch of pepper.

Cook and serve

  1. Put one teaspoon butter in a hot skillet; when melted add the mixture.

  2. As it cooks, draw the edges toward the center with a knife until the omelette is set.

  3. Fold over and turn out onto a hot platter.

Nutrition, whole recipe (rough)

335Calories
15 gProtein
25 gFat
14 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
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 Paidar, Marie, Mrs., [from old catalog] comp. 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Set into a tender structure as they cook, forming the body of the omelette.
Milk
Adds moisture so the omelette stays soft and creamy rather than dry.
Butter
Coats the hot skillet so the egg mixture releases cleanly and browns lightly.

The step that matters

Drawing the edges toward the center while it cooks. Egg proteins set quickly over high heat. Moving the cooked edges inward lets the liquid egg flow underneath, giving small curds and a creamy texture instead of a tough, rubbery layer.

“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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