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Feench Omelette

A simple omelette made with eggs, salt, butter, and optional milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk 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 ↓

Feench Omelette

Ingredients

Directions

Prepare

  1. Break the eggs and beat them lightly until combined.

  2. Heat the butter in a clean frying pan until hot but not burning.

  3. Add the salt to the eggs and pour them into the pan.

Cook and serve

  1. As the eggs begin to set, gently shift the edges with a spoon to allow uncooked egg to flow to the sides.

  2. Do not let the eggs set completely; fold the omelette in half.

  3. Shake the pan and slide the omelette onto a 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. 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
Set into a soft structure that forms the body of the omelette.
Butter
Adds richness and keeps the eggs from sticking to the pan.
Milk
Adds a little moisture, producing a softer, more tender texture.

The step that matters

Keep the eggs from setting completely. Egg proteins firm as they heat, so overcooking makes the omelette dry and rubbery. Folding while the centre is still slightly moist keeps it tender.

“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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