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Egg Omelet

A fried egg mixture with chopped ham or beef, corn starch, milk, and 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 eggs in a bowl.

  2. Add corn starch, milk, and salt to the beaten eggs and mix well.

Cook the omelette

  1. Heat a skillet and add a little butter.

  2. Pour half of the egg mixture into the skillet.

  3. Drop 4 tablespoons of chopped meat evenly in the skillet.

  4. Cook until browned.

  5. Cut into 4 squares and flip to brown the other side.

  6. Serve hot.

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. Corn + milktop 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. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set to form the structure of the omelette as they cook.
Corn starch
Thickens the milk and egg mixture, giving a softer, more tender set.
Milk
Adds moisture and makes the omelette tender rather than dry.
Ham or beef
Provides the savory filling, distributed through the egg mixture as it cooks.

The step that matters

Drop 4 tablespoons of chopped meat evenly in the skillet. Spreading the meat evenly keeps every square consistent. Egg proteins set as they heat, so if the mixture is poured unevenly or cooked too long, the omelette becomes tough and dry.

“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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