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Omelet in Batter

A fried omelet coated in a batter of eggs, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Omelet in Batter

Ingredients

Directions

Prepare the omelet

  1. Fry an omelet until fully cooked.

  2. Cut the omelet into diamond-shaped squares.

Batter and fry

  1. Dip each piece into a batter made from the eggs, milk, and enough wheat flour to achieve a batter consistency.

  2. Fry the battered pieces until golden brown.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 the omelet and bind the batter, giving structure when cooked.
Milk
Thins the egg batter and adds moisture, keeping the coating tender.
Wheat flour
Thickens the batter so it coats the pieces and browns when fried.

The step that matters

Frying the battered pieces until golden brown. Flour and milk proteins and sugars brown when hot oil reaches sufficient temperature, so the coating needs enough heat to crisp. Too little heat leaves the batter pale and soggy, while too much browns the outside before the centre is hot.

“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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