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Omelet a LA Mods

A light omelet made with eggs, cream, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelet a LA Mods

Ingredients

Directions

Prepare the eggs

  1. Separate the yolks and whites of the eggs.

  2. Beat the yolks and whites until light.

  3. Combine the beaten yolks and whites.

  4. Add the cream.

Cook and serve

  1. Heat the butter in an omelet pan until boiling hot.

  2. Pour the egg mixture into the pan.

  3. Shake until it begins to stiffen.

  4. Let it brown.

  5. Season to taste.

  6. Fold in half.

  7. Serve hot.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Provide the structure that sets into the omelet and the body of the dish.
Cream
Adds moisture and a softer, tender texture to the cooked eggs.
Butter
Fat that keeps the eggs from sticking and adds richness and browning.

The step that matters

Shake until it begins to stiffen. Egg proteins set as they heat, so pulling back the set edges while shaking keeps the omelet tender. Letting it cook too long toughens and dries the eggs.

“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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