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Sweetbread Omelet

A savory omelet made with minced sweetbreads, eggs, rice flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sweetbread Omelet

Ingredients

Directions

Prepare the filling

  1. Mince the sweetbreads very finely and season them well.

  2. In a bowl, beat the yolks and whites of the eggs separately.

  3. Stir the rice flour into the yolks, then add the minced sweetbreads and mix well.

  4. Gently fold in the beaten egg whites.

Cook and serve

  1. Melt the butter in a hot frying pan, then pour in the egg mixture.

  2. Cook over medium heat for about 10 minutes, or until set and lightly browned on top.

  3. Serve on a napkin, optionally garnished with sweet herbs or parsley.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 are beaten and folded in for lightness, while yolks bind the omelet and help it set.
Rice flour
Stirred into the yolks to add body and help hold the omelet together.
Sweetbreads
Minced and mixed in as the main filling, providing the dish's flavor and substance.
Butter
Melted in the pan to add richness and help the omelet brown on its surface.

The step that matters

Folding in the egg whites. Whites hold air only if beaten separately and folded gently. Stirring them in vigorously knocks out air, leaving a dense, flat omelet instead of a light one.

“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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