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Bread and Milk Omelet

An omelet made with bread crumbs soaked in sweet milk, eggs, and salt.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread and Milk Omelet

Ingredients

Directions

Prepare

  1. Soak 1 cup of bread crumbs in 1 cup of sweet milk.

  2. Add the yolks of 3 eggs with salt, then the stiffly beaten whites.

Cook and serve

  1. Cook as a puff omelet.

  2. Serve with or without jelly in the center.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Evora Bucknum Perkins. 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Eggs
Whites trap air when beaten stiff, giving the omelet its light, puffed structure; yolks add richness.
Bread crumbs
Soaked in milk, they absorb liquid and add a soft, tender body to the omelet.
Sweet milk
Adds moisture and softness, and soaks the bread crumbs.

The step that matters

Folding in the stiffly beaten whites. Stiff whites hold air that makes the omelet puff. Adding them gently keeps that air in, while overmixing deflates the foam and leaves a dense, flat result.

“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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