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Ceeamy Omelet

A thickened milk and flour mixture folded with eggs and baked to set.

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

Ceeamy Omelet

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and gradually stir in the milk, salt, and pepper.

  3. Cook until the mixture thickens, then remove from heat and let it cool slightly.

  4. Slowly add the beaten yolks of the eggs, then fold in the stiffly beaten egg whites.

Cook and bake

  1. Melt the remaining butter in an omelet pan.

  2. Pour in the mixture and cook slowly on the stove for about 2 minutes.

  3. Transfer to the oven and bake until the top is set and lightly browned.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Yolks enrich the base and whites, beaten stiff and folded in, give the omelet its light, airy rise.
Flour
Thickens the milk mixture into a stable custard-like base that holds the foam.
Milk
Forms the liquid of the base, adding moisture and softness once thickened.
Butter
Adds fat and rich flavor, and helps the omelet brown lightly in the pan.

The step that matters

Fold in the egg whites. Whites beaten stiff trap air that makes the omelet rise. Folding gently, rather than stirring, keeps that air in; overmixing deflates the foam and leaves the omelet dense.

“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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