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Meat Omelet

A savory omelette made with cold meat, bread crumbs, beaten eggs, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Meat Omelet

Ingredients

Directions

Prepare

  1. Mince the cold meat.

  2. Add a few crumbs of bread or crackers and enough beaten egg to bind the mixture.

  3. Season well.

Cook

  1. Pour into a well-buttered hot frying pan.

  2. If difficult to turn, hold a hot spoon over the top until browned.

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

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

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  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

Beaten eggs
Bind the mixture and set into a firm omelette when heated.
Crumbs of bread or crackers
Absorb moisture and help hold the mixture together as it cooks.
Cold pieces of meat
Provide the main filling and savory flavor of the omelette.
Butter
Adds richness and helps prevent sticking and promote browning in the pan.

The step that matters

Pour into a well-buttered hot frying pan. A hot, well-buttered pan sets the egg quickly on contact, so the omelette releases cleanly and browns rather than sticking and tearing when turned.

“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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