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 filling
Clean and slice the kidneys.
Melt butter in a pan over medium heat.
Add kidneys and sauté until cooked through.
Make the omelette
Beat the eggs in a bowl, season with salt and pepper.
Pour eggs over the kidneys in the pan.
Cook until the eggs are set, then fold and serve.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
- Kidneys
- Provide the main savoury filling and meaty texture of the omelette.
- Eggs
- Set into the structure that holds the omelette together and wraps the filling.
- Butter
- Adds richness and helps the kidneys and eggs cook without sticking.
The step that matters
Add kidneys and sauté until cooked through. Kidneys must be fully cooked before the eggs go in, because the egg sets quickly and will not cook the meat through. Undercooked kidney can be unsafe, so cook until no pink remains in the center.
“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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