Skip to main content
Breakfast

Bacon Omelette

A quick omelette made with diced bacon, eggs, butter or oil, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Bacon Omelette

Ingredients

Directions

Prepare

  1. In a frying pan, cook the diced bacon in a little fat until done.

  2. Break the eggs into a bowl, add salt and pepper, and beat well.

Cook and serve

  1. Pour the eggs into the pan with the bacon and mix quickly with a spoon until set.

  2. Let the omelette slip to the edge of the pan, fold in the edges, and let it set for a moment.

  3. Carefully turn the omelette onto a dish and serve.

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).

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

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Set and form the omelette's structure as they cook.
Bacon
Adds savory, salty flavor and fat to the pan.
Butter or oil
Adds fat for cooking and helps prevent sticking.

The step that matters

Mix quickly until set. Eggs set from the proteins coagulating under heat. Stirring quickly keeps the curds small and tender, while overcooking makes them dry 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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes