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Omelet with Cheese, No. 2

A simple omelet made with eggs, cream, salt, pepper, grated cheese, and Gruyère cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelet with Cheese, No. 2

Ingredients

Directions

Make the omelet

  1. Beat the eggs in a bowl with the cream, salt, and pepper.

  2. Add the grated cheese and mix well.

  3. Heat a pan and pour in the egg mixture.

  4. When nearly cooked, remove the pan from the heat.

Fill and serve

  1. Spread the Gruyère cheese over the omelet.

  2. Return the pan to the heat, fold the omelet, 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. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 into the structure of the omelet as they cook.
Cream
Adds moisture and softness to the beaten eggs.
Grated cheese
Melts into the egg mixture, adding richness and flavor.
Gruyère cheese
Melts over the omelet, adding a creamy, savory filling.

The step that matters

Removing the pan from the heat when nearly cooked. Eggs keep cooking from residual heat, so removing the pan early prevents a dry, rubbery omelet and keeps the filling melted and tender.

“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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