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Omelette Aux Truffes

A French omelette with chopped truffles and demi‑glace sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Omelette Aux Truffes

Ingredients

Directions

Make the omelette

  1. Make an omelette using the method for fine herbs.

  2. Add the chopped truffles to the egg mixture.

  3. Cook the omelette in a buttered pan until just set.

Fill and serve

  1. Place the truffles in the center and fold the omelette over.

  2. Transfer to a plate, glaze, and pour the remaining sauce around it.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  4. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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
Set into the structure of the omelette as they cook, holding the filling together.
Preserved truffles
Provide the dominant aroma and earthy flavor that defines the dish.
Demi-glace sauce
Adds savory depth and gloss to the finished omelette and the sauce poured around it.

The step that matters

Cook the omelette until just set. Egg proteins firm as heat is applied, so overcooking turns the omelette tough and dry. Removing it while still slightly moist keeps it tender and lets the folded filling stay soft.

“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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