Skip to main content
Main

Omelet Trappist

A savory and sweet omelet made with eggs, butter, milk, herbs, sugar, lemon, and optional jam.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 25 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Omelet Trappist

Ingredients

Directions

Make the base

  1. Moisten the breadcrumbs with the boiling milk.

  2. Add the eggs, powdered herbs, pepper, and salt, and mix well.

  3. Melt the butter in a frying pan.

  4. Spread the mixture into the pan.

  5. Fry the omelet until golden brown on both sides.

Make the sweet omelet

  1. Whip the egg yolks with grated lemon rind, melted butter, milk, and sugar.

  2. Add lemon juice and whipped egg whites just before frying.

  3. Heat butter in an oval omelet pan until boiling.

  4. Fry the omelet until lightly browned.

  5. Sift sugar over the omelet and serve immediately.

Make the wheatmeal omelet

  1. Smooth the wheatmeal with the milk.

  2. Mix the wheatmeal mixture with eggs, cinnamon, sugar, and butter.

  3. Heat butter in a frying pan until boiling.

  4. Fry the omelet until lightly browned.

  5. Serve immediately with sifted sugar.

Make the jam omelet

  1. Melt butter in an omelet pan.

  2. Beat the eggs and stir in the sugar.

  3. Pour the mixture into the hot butter.

  4. Fry until pale golden.

  5. Turn the omelet onto a hot dish.

  6. Spread jam on the omelet, double it, and serve immediately.

Nutrition, whole recipe (rough)

402Calories
15 gProtein
25 gFat
33 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Eggs
Set the omelet structure and add richness and body as they cook.
Milk
Adds moisture and softness, keeping the omelet tender rather than dry.
Breadcrumbs (in the method)
Absorb liquid and add body, giving the mixture a softer, more filling texture.
Butter
Fat for frying that adds flavour and gives a golden browning on the surface.
Sugar
Adds sweetness and helps the surface brown lightly in the pan.

The step that matters

Add lemon juice and whipped egg whites just before frying.. Whipped egg whites trap air that expands in the heat and lifts the omelet. If they sit too long they lose volume, so the omelet turns out flat and dense.

Swap the lemon

How well each one fits the dish's main ingredients (milk, sugar, butter, pepper, egg, cinnamon):

  1. Vanillafits about as well
  2. Lemonthe original
  3. Figfits about as well
  4. Plumfits less well

Fit is the average pairing score against milk, sugar, butter, pepper, egg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes