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Quaker Omelette

A fluffy omelette made with eggs, milk, corn starch, salt, and butter, folded and served with cream sauce.

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 ↓

Quaker Omelette

Ingredients

Directions

Prepare the batter

  1. Heat an omelet pan with a close-fitting cover.

  2. Beat the yolks of the eggs with the corn starch and salt until well combined.

  3. Whip the egg whites to stiff peaks and gently fold them into the yolk mixture.

  4. Stir in the milk until fully incorporated.

Cook and serve

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

  2. Cover and cook on low heat for about 7 minutes until browned but not burnt.

  3. Fold the omelet, turn it onto a hot dish, and serve with cream sauce poured 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Whipped whites give the omelet its lift, while the yolks add richness and help it set.
Corn starch
Thickens the egg mixture and helps keep the omelet tender rather than rubbery.
Milk
Adds moisture and softness, keeping the omelet light and tender as it sets.
Butter
Adds fat and flavor, and helps the bottom of the omelet brown in the pan.

The step that matters

Cover and cook on low heat. Low heat with a lid lets the egg set gently and evenly through the middle while the base browns without scorching. Too much heat sets the outside before the inside, leaving it rubbery or burnt.

“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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