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Egg Omelet

A simple fried egg mixture with onions, green chillies, and ghee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and ghee are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,310 recipes. The science ↓

Egg Omelet

Ingredients

Directions

Prepare the egg mixture

  1. Beat the egg whites until stiff.

  2. Add the yolks, salt, minced onions, and green chillies. Mix well.

Cook the omelet

  1. Warm ghee in a frying pan.

  2. Pour in the egg mixture.

  3. Spread it to cover the pan like a flat cake.

  4. Fold the omelet when the bottom is firm and brown.

  5. Tilt the pan to let ghee run underneath for a minute.

  6. Fry until the omelet is nicely browned.

  7. Turn it out onto a plate.

  8. 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. Onion + gheetop 28% of all pairs
    Smell alikelow
    Cooked together1,310 recipes
  2. Egg + gheetop 30% of all pairs
    Smell alikelow
    Cooked together418 recipes
  3. Egg + oniontop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

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

Egg and onion barely smell alike, yet cooks put them together in 23,333 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
Whipped whites give the omelet its light, airy structure, while the yolks add richness and set it.
Ghee
Fat for frying that browns the omelet's surface and adds a rich, nutty flavour.
Minced onions
Add savoury sweetness and aroma as they cook into the egg.
Minced green chillies
Add heat and fresh aroma to the egg mixture.

The step that matters

Beat the egg whites until stiff. Stiff whites trap air that gives the omelet lift and a soft texture. Under-beaten whites make it dense, and over-beaten whites turn dry and grainy, so stop once they hold firm peaks.

Swap the onion

How well each one fits the dish's main ingredients (egg, ghee):

  1. Potatofits better
  2. Spinachfits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against egg, ghee. Candidates are from the same food group and used in at least 100 recipes.

“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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