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Kidney Omelet

A savory omelet made with sliced veal kidney, eggs, butter, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Kidney Omelet

Ingredients

Directions

Prepare the kidney

  1. Fry the kidney slices over a clear fire for 3-4 minutes.

  2. Mince the cooked kidney finely and season with salt and cayenne.

Make the omelet

  1. Mix 2 tablespoons of the minced kidney with the beaten yolks and egg whites.

  2. Add 2 ounces of butter, broken into small pieces, to the egg mixture.

  3. In an omelet pan, heat 2 ounces of butter on low until it bubbles.

  4. Pour in the egg mixture and stir briskly for 3-4 minutes until the eggs are set.

  5. Fold the edges of the omelet over neatly and turn it onto a hot dish.

  6. Serve immediately.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Eggs
Yolks and whites set together to form the body of the omelet.
Butter
Adds richness and flavour, and helps the omelet cook gently in the pan.
Veal kidney
Gives the omelet its savoury, meaty flavour.

The step that matters

Stirring the eggs in the pan. Eggs set quickly and become tough or curdled if overcooked. Keeping the heat low and stirring briskly yields a tender, evenly set omelet.

“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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