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Bachelor's Omelet

A simple omelet made with eggs, flour, milk, butter, salt, cayenne, herbs, and onion.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bachelor's Omelet

2 persons

Ingredients

Directions

Make the batter

  1. Make a thin cream of the flour and milk.

  2. Beat the eggs, then mix all together with the cream.

  3. Add a pinch of salt and a few grains of cayenne.

Cook and serve

  1. Melt the butter in a small frying pan.

  2. When the butter is very hot, pour in the batter.

  3. Let the pan remain for a few minutes over a clear fire.

  4. Sprinkle chopped herbs and shreds of onion over the omelet.

  5. Double the omelet dexterously.

  6. Shake the omelet out of the pan onto a hot dish.

  7. (Optional) For a sweet omelet, substitute sugar or preserve for the chopped herbs.

Nutrition, whole recipe (rough)

688Calories
28 gProtein
15 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cayenne1 tsp (1.8g)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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Set into the structure of the omelet as they cook.
Flour
Thickens the milk so the batter holds together rather than running thin.
Milk
Adds moisture and softness, keeping the omelet tender as it sets.

The step that matters

Let the pan remain over a clear fire. The eggs need steady, moderate heat to set gently. Too hot and the bottom scorches before the top sets; too low and the omelet stays wet and will not fold cleanly.

“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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