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Baked Omelet

A baked egg mixture with milk, flour, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Omelet

Ingredients

Directions

Make the base

  1. Heat the milk in a saucepan.

  2. Mix the flour and butter together.

  3. Add a little milk to the flour mixture to make it smooth.

  4. When the milk boils, pour it over the flour mixture.

  5. Stir for five minutes.

  6. Set aside to cool.

Prepare the eggs

  1. Separate the eggs.

  2. Beat the egg whites until stiff.

  3. Combine the egg whites with the yolks and beat together.

  4. Add salt to the milk and egg mixture.

Bake

  1. Pour into a well-buttered dish and bake for 20 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites trap air for lift, and the proteins set to give the omelet its body.
Flour
Thickens the hot milk into a smooth base that holds the mixture together.
Butter
Adds richness and fat that softens the flour base and carries flavor.
Milk
Provides the liquid that gives the custard-like base its moisture.

The step that matters

Beating the egg whites until stiff. Stiff whites trap air that gives the baked omelet lift. Under-beaten whites stay runny and add little lift, while over-beaten whites turn grainy and dry, then collapse in the oven.

“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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