Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Omelet, Sweet
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 omelet
Beat the eggs in a bowl.
Melt the butter in a skillet over medium heat.
Pour in the egg mixture and let it set around the edges.
Turn the omelet over and heap it in the middle.
Slide the omelet onto a well-buttered baking dish.
Bake and serve
Bake in a 350°F (175°C) oven for about 15 minutes.
Sprinkle powdered sugar over the top and serve immediately.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 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 omelet, giving it body as they cook.
- Butter
- Adds richness and helps prevent the eggs from sticking to the pan and dish.
- Powdered sugar
- Adds sweetness and a light finish on the surface of the omelet.
The step that matters
Letting the omelet set around the edges before turning. Egg proteins coagulate as they heat, so letting the edges firm up gives the omelet enough structure to be turned and moved without tearing or collapsing.
“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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