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Puffy Omelet

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Puffy Omelet

Ingredients

Directions

  1. Prepare all utensils, including the serving plate.

  2. In a bowl, vigorously beat the egg yolk; add salt, pepper, and cold water.

  3. Gently fold in the stiffly beaten egg whites, which have salt added.

  4. Melt the butter in a hot omelet pan.

  5. Pour the mixture into the pan and shake gently over the flame until the bottom is slightly browned.

  6. Transfer the pan to the oven to cook the top.

  7. Fold the omelet and serve on a hot plate.

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

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