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Baked Omelet

A baked egg dish made with beaten eggs, milk, flour, sugar, and baking powder, baked until risen.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 10 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 ↓

Baked Omelet

Ingredients

Directions

Prepare the batter

  1. Beat the whites and yolks of four or six eggs separately.

  2. Break six eggs into separate cups.

  3. Beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt.

  4. Flavor with extract lemon or any other of the flavors that may be preferred.

  5. Whisk the whites of six eggs to a firm froth.

  6. Add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and, lastly, the stiff‑beaten whites.

  7. Mix them lightly with the yolks.

Bake and serve

  1. Pour the mixture into a greased pan or dish.

  2. Bake in a well‑buttered pie‑tin or plate about half an hour in a steady oven.

  3. Bake in a quick oven.

  4. When well‑risen and lightly browned on the top, it is done.

  5. Serve immediately after removing from oven, as it may fall.

  6. Roll out in warm dish, sift pulverized sugar over, and send to table.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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 F. L. Gillette and Hugo Ziemann. 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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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
Whites trap air for lift and yolks add richness and set structure as the omelet bakes.
Flour
Starch gives the baked omelet body so it holds its shape rather than collapsing.
Baking powder
Releases gas in the oven, helping the omelet rise and become light.
Powdered sugar
Adds sweetness and helps the golden browning on the surface.
Milk
Adds moisture and liquid that helps the batter bake into a tender custard-like interior.

The step that matters

Bake in a quick oven until well risen and lightly browned. The air-beaten whites expand and set in the heat and then lose volume as they cool. Serving promptly, as the record advises, keeps the risen structure from falling.

“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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