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Omelette with Oysters

A quick omelette flavored with chopped oysters, pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Omelette with Oysters

Ingredients

Directions

Prepare

  1. Chop the drained oysters finely.

  2. Beat the eggs separately, both whites and yolks.

  3. Combine the chopped oysters, pepper, and salt with the beaten eggs.

Cook and serve

  1. Melt the butter in an omelette pan over medium heat.

  2. Pour the egg and oyster mixture into the pan, stirring gently.

  3. Allow the omelette to set, then fold it over and serve.

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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 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
Set into the structure of the omelette as they cook, holding the oysters together.
Oysters
Supply the main flavour and a briny, savoury character to the omelette.
Butter
Adds richness and helps keep the omelette from sticking to the pan.

The step that matters

Pour the egg and oyster mixture into the pan, stirring gently.. Eggs set from the outside in when heat reaches the proteins. Gentle stirring keeps curds soft and tender, while vigorous stirring can make the omelette tough and cause uneven cooking.

“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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