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White Sauce Omelet. Unequaled

A fluffy omelet made with a white sauce of butter, flour, milk, and eggs.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

White Sauce Omelet. Unequaled

Ingredients

Directions

Make the base

  1. Heat butter, then add flour.

  2. Add hot milk and salt.

  3. Pour over beaten yolks of eggs.

  4. Add sugar.

Cook

  1. Fold in stiffly-beaten whites.

  2. Turn in to well oiled omelet pan.

  3. Cook as puff omelet.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
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. 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
Yolks enrich and set the sauce, while beaten whites give the omelet its airy lift.
Flour (in the method)
Thickens the butter and milk mixture into a smooth white sauce as its starch cooks.
Milk
Forms the liquid base of the sauce and adds moisture and tenderness.
Sugar (in the method)
Adds mild sweetness and helps the omelet brown lightly at the surface.

The step that matters

Fold in stiffly-beaten whites. Folding gently keeps the air trapped in the whites. Stirring or deflating them removes that air, so the omelet rises less and turns dense.

“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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