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Omelet, Cheese

A baked omelet with bread crumbs, milk, eggs, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Omelet, Cheese

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.

Make the batter

  1. Soak the bread crumbs in the milk.

  2. Add the beaten egg yolks, grated cheese, and seasoning.

  3. Fold in the beaten egg whites.

Bake

  1. Bake at 350°F (175°C) for about 20 minutes.

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Egg + milktop 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
Egg whites trap air for lift, while yolks add richness and help set the custard-like structure.
Bread crumbs
Soak up the milk and give the omelet a soft, tender body.
Milk
Adds moisture and softens the crumbs, keeping the interior creamy.
Grated cheese
Adds savory flavor and fat, enriching the texture as it melts.

The step that matters

Fold in the beaten egg whites. Egg whites hold the air beaten into them, which gives the omelet its lift. Stirring or pressing them down, rather than folding gently, deflates the foam and leaves a dense 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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