Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Jelly Omelet
Ingredients
Directions
Make the omelette
Beat the eggs in a bowl.
Add the powdered sugar and mix well.
Cook the mixture in a skillet until ready to fold.
Fill and fold
Spread a layer of jelly or marmalade over the omelet before folding.
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.
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Set into the structure of the omelette as they cook, forming its body.
- Powdered sugar
- Adds sweetness and dissolves easily into the beaten eggs.
- Jelly or marmalade
- Adds sweet fruit flavour and moisture to the filling inside the folded omelette.
The step that matters
Cook the mixture until ready to fold. Eggs set quickly with heat, so cooking until just set but still moist keeps the omelette tender. Overcooking makes it dry and rubbery and can make folding tear it.
“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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