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Baked Ob Fried Omelet

A baked omelet made with milk, eggs, flour, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Baked Ob Fried Omelet

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the base

  1. Mix all ingredients together except the egg whites.

  2. Pour the mixture into a double boiler.

  3. Stir until it begins to thicken.

Bake and serve

  1. Gradually add the well-beaten egg whites.

  2. Pour into a buttered dish.

  3. Bake until evenly browned.

  4. 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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
Egg whites trap air when beaten, giving the baked omelet its light, puffed structure, while the yolks help set it.
Milk
Provides the liquid that gives the custard base its moisture and soft, tender texture.
Flour
Thickens the milk and egg base and helps it hold its shape after baking.
Butter
Adds fat for richness and a smooth mouthfeel, and helps the top brown.

The step that matters

Gradually add the well-beaten egg whites. Beaten egg whites hold air in a foam. Folding them in gently, rather than stirring hard, keeps that air in the mixture so it expands in the oven and gives the omelet its lift.

“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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