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Puff Omelet

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

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Puff Omelet

Ingredients

Directions

Prepare the eggs

  1. Separate the yolks of six eggs and the whites of three eggs; beat the whites very light.

  2. Mix one tablespoon of flour into a teacup of cream or milk.

  3. Stir this mixture into the beaten eggs, seasoning with salt and pepper to taste.

Cook and bake

  1. Melt a tablespoon of butter in a pan.

  2. Pour the egg mixture into the pan and place the pan in a hot oven.

  3. When the mixture thickens, pour the remaining well-beaten whites of eggs over it.

  4. Return the pan to the oven and bake until a delicate brown color forms.

  5. Remove the omelet from the oven, slide it onto a large plate, and serve immediately.

Nutrition, whole recipe (rough)

590Calories
20 gProtein
12 gFat
98 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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 Women of the First Congregational Church (Marysville, Ohio). 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Yolks and whites set into the structure of the omelet, and the beaten whites give it lightness.
Flour
Thickens the cream so the egg mixture holds together and sets more evenly.
Cream or milk
Adds moisture and richness, keeping the omelet tender rather than dry.
Butter (in the method)
Adds fat and flavor and helps prevent the omelet from sticking to the pan.

The step that matters

Adding the beaten whites. The whites must be beaten very light and added after the base has begun to thicken, so they keep their air. Overbeaten or deflated whites make the omelet heavy rather than puffed.

“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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