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Bacon Omelet

A quick omelet made with bacon, butter, eggs, salt, pepper, and served with piquante sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bacon Omelet

Ingredients

Directions

Prepare

  1. Mince the bacon.

  2. Fry the bacon in butter until crispy.

  3. In a bowl, beat the eggs and season with salt and pepper.

  4. Stir the beaten eggs into the bacon in the pan.

Cook and serve

  1. Cook until the eggs are set, then shape into an omelet.

  2. Dish up and serve with piquante sauce.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Bacon
Provides salty, savoury flavour and fat that crisps in the pan and flavours the eggs.
Butter
Adds richness and helps the bacon fry and brown in the pan.
Eggs
Set when heated to form the structure of the omelet, binding it together.

The step that matters

Cook until the eggs are set, then shape into an omelet. Eggs cook quickly and turn rubbery if overheated. Stop cooking once they are just set, while still moist, so the omelet stays 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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