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Brown Bread Omelet

A baked omelet made with brown bread crumbs, egg, herbs, onion, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Brown Bread Omelet

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake

  1. In a bowl, mix together the brown bread crumbs, egg, parsley, thyme, onion, and enough milk to moisten.

  2. Season with salt and pepper to taste.

  3. Transfer the mixture to a buttered dish.

  4. Bake lightly in the preheated oven until set.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

What each ingredient does

Egg
Binds the crumbs and sets into a soft, tender custard as it bakes.
Brown bread crumbs
Form the body of the dish and absorb the milk and egg to hold a soft texture.
Milk
Moistens the crumbs and adds moisture so the mixture stays tender while baking.

The step that matters

Bake lightly until set. Egg proteins set with heat, so pulling the dish once it is just firm keeps it tender. Overbaking squeezes out moisture and makes the omelet dry and rubbery.

Swap the onion

How well each one fits the dish's main ingredients (bread, egg, parsley, thyme, milk, pepper, butter):

  1. Shallotfits better
  2. Potatofits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against bread, egg, parsley, thyme, milk, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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