Name: Beaten Omelet
Ingredients: one tablespoonful of milk; half teaspoonful of butter in a hot frying; three eggs separately; pepper

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 ↓

Beaten Omelet

Ingredients

one tablespoonful of milk
half teaspoonful of butter in a hot frying
three eggs separately
pepper

Directions

Beat very light the yolks and whites of three eggs separately. Season the yolks with salt and pepper and one tablespoonful of milk; then fold in lightly the whipped whites. Put a half teaspoonful of butter in a hot frying or omelet pan. Let it run over the bottom and sides of the pan, but do not let it brown. Turn in the egg mixture, spread it lightly and evenly over the pan, and let it cook until it forms a very light crust on the bottom; then place it in the oven about three minutes, or until the egg is cooked through, but not hard; fold it once, and turn it onto a hot dish. This omelet may be used the same as the French omelet in combination with other things. Spread anything so used on the omelet before turning it. For a sweet omelet add sugar to the yolks, and omit the pepper. Serve at once.

Nutrition, whole recipe (rough)

335Calories

15 gProtein

25 gFat

14 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6

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

By Mary Ronald. 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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Milk + peppertop 22% of all pairs

Smell alikemoderate

Cooked together26,984 recipes

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