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Baked Omelet

A baked egg dish made with flour, milk, butter, and eggs.

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 Omelet

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Take a little of the milk and stir the flour into it.

  2. Add the rest of the milk and the yolks of the eggs.

  3. Beat the whites of the eggs to a stiff froth and fold into the mixture.

Bake and serve

  1. Heat the butter in an iron skillet until hot but not burning.

  2. Pour the mixture into the skillet and bake in a moderate oven at 350°F (175°C) for about 10 minutes.

  3. Loosen the omelet with a knife and slide it onto a large plate.

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. Flour + milktop 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
Whipped whites trap air for lift, and the proteins set during baking to give the omelet its structure.
Flour
Its starch and proteins set during baking, giving the omelet body and holding it together.
Milk
Supplies liquid that turns to steam in the oven, keeping the omelet moist and tender.
Butter
Adds fat for flavor and helps the surface of the omelet brown and release from the skillet.

The step that matters

Folding in the beaten egg whites. Stiff whites are full of trapped air that gives lift. Folding gently keeps that air in the batter; stirring or overmixing deflates it, so the omelet bakes up flat and dense.

“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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