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Bread Omelet

A savory omelet made with bread crumbs, milk, eggs, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Omelet

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 ↓

Bread Omelet

Ingredients

Directions

Prepare

  1. Soak the bread crumbs in milk until soft.

  2. Beat the eggs until fluffy.

  3. Mix the soaked bread crumbs with the beaten eggs.

Cook and serve

  1. Melt butter in a hot pan.

  2. Pour the mixture into the pan and fry until golden brown.

  3. Fold the omelet in half and serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Soaked in milk, they add softness and body to the omelette.
Eggs
Set when cooked, giving the omelette its structure.
Milk
Softens the bread crumbs and adds moisture to the mixture.
Butter
Adds fat for frying, aiding browning and flavour.

The step that matters

Fry until golden brown. Cooking over medium heat lets the eggs set through without scorching the surface. High heat browns the outside before the centre is cooked, leaving the middle runny.

“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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