Skip to main content
Main

Fkence Omelet

A quick omelet made with milk, butter, bread crumbs, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and bread 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 ↓

Fkence Omelet

Ingredients

Directions

Make the batter

  1. Melt the butter in the boiling milk.

  2. Pour the milk mixture over the bread crumbs.

  3. Add salt, pepper, and the beaten egg yolks. Mix thoroughly.

  4. Gently fold in the stiffly beaten egg whites.

Cook and shape

  1. Fry in hot butter until almost done.

  2. Fold into a half-moon shape.

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. Butter + breadtop 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. Milk + breadtop 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

Egg whites
Whipped to stiff peaks, they trap air and give the omelet its light, airy texture.
Egg yolks
Add richness and help bind the batter while adding fat and color.
Bread crumbs
Soak up the hot milk mixture to form a soft base that gives body to the omelet.
Milk
Softens the bread crumbs and adds moisture to keep the omelet tender.
Butter
Adds richness and helps brown the surface when frying.

The step that matters

Gently fold in the stiffly beaten egg whites. Stiff whites hold air that makes the omelet light. Stirring them in vigorously knocks out that air, leaving 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes