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Corn-flour Omelet

A quick omelet made with corn flour, eggs, milk, and optional sugar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Corn-flour Omelet

Ingredients

Directions

Prepare the batter

  1. Beat the eggs in a bowl.

  2. Mix in the corn flour and milk until smooth.

  3. Add sugar, salt, and pepper if desired.

Cook the omelet

  1. Heat an omelet pan.

  2. Coat the pan with melted butter.

  3. Pour the mixture into the pan.

  4. Move the mixture constantly over the heat.

  5. Turn the omelet several times.

  6. Fold the omelet over.

  7. Cook until lightly browned.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Set into the structure of the omelet as they cook, holding it together.
Corn flour
Thickens the liquid mixture so the omelet stays tender and smooth.
Milk
Adds moisture and softness, diluting the eggs for a more tender texture.
Melted butter
Coats the pan to prevent sticking and adds fat for flavour and light browning.

The step that matters

Move the mixture constantly over the heat. Constant movement keeps the egg proteins from clumping and overcooking on the bottom, giving a smooth, even set instead of a tough, scrambled texture.

“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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