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French Omelette

A quick omelette made with eggs, salt, and butter, cooked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

French Omelette

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl.

  2. Season with salt.

  3. Beat the eggs with an egg beater for 4 minutes.

Cook

  1. Melt the butter in a pan over medium heat.

  2. Pour the eggs into the hot pan.

  3. Draw the eggs from the edge of the pan to the center with a fork.

  4. When the omelette begins to firm, let it sit for 30 seconds. Do not stir.

  5. Fold the omelette over from each side to meet in the center.

  6. Turn the omelette onto a hot dish.

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into the omelette's structure and body as they cook.
Butter
Adds richness and flavor and helps keep the eggs from sticking to the pan.

The step that matters

Let the omelette sit once it begins to firm, without stirring. Eggs set into a tender layer as they firm. Stirring at that point breaks up the forming curds, and leaving the omelette too long over heat makes it tough and rubbery.

“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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