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Egg-omelet

A light, fluffy omelet made with eggs, milk, corn starch, baking powder, and salt, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Egg-omelet

Ingredients

Directions

Prepare the batter

  1. Beat the egg yolks and whites separately.

  2. Mix corn starch with a little milk until smooth.

  3. Combine the corn starch mixture, baking powder, and salt with the yolks.

  4. Gently fold in the beaten egg whites.

Cook and serve

  1. Heat a little butter in a hot pan.

  2. Pour the mixture into the pan and cook until nicely browned.

  3. Roll the omelet onto a hot dish and serve immediately.

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
Yolks enrich and bind the batter, while separately beaten whites add lightness and loft.
Corn starch
Thickens the milk mixture and helps give the omelet a tender, soft texture.
Baking powder
Releases gas when heated, helping the omelet puff and rise in the pan.
Sweet milk
Adds moisture and softness, loosening the batter so it stays tender.

The step that matters

Gently fold in the beaten egg whites. Whites hold air that gives the omelet its lift. Stirring or deflating them vigorously knocks out bubbles, leaving a dense, flat result.

“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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