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Baked Omelet

A baked omelet made with soaked bread, milk, eggs, butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Soak the bread in milk until soft.

  2. Add the butter to the soaked bread and press through a colander.

Make the batter

  1. Beat the egg yolks until light, then fold in the stiffly beaten egg whites.

  2. Combine the bread mixture with the eggs and mix well.

  3. Pour into a greased baking dish and bake at 350°F (175°C) for 20 minutes.

Serve

  1. Serve immediately, covering with a napkin to prevent it from falling.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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
Egg whites whipped to stiff peaks trap air, lifting the omelet so it puffs as it bakes.
Bread
Soaked and pressed bread adds body and a soft, moist crumb to the omelet.
Milk
Softens the bread and adds moisture to the custard-like batter.
Butter
Adds fat for richness and a tender texture.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold the air that makes the omelet rise. Overmixing or deflating them while folding leads to 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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