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Cheese Omelet

A quick egg dish cooked with milk and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs in a bowl until well mixed.

  2. Add the milk and grated cheese, mixing until combined.

  3. Pour the mixture into a hot skillet and cook until set.

Fold and serve

  1. Fold the omelet and transfer it to a warm dish.

  2. Grate additional cheese over the top before serving.

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 + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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
Set into a tender, structured custard when heated, forming the body of the omelet.
Milk
Adds moisture that keeps the omelet soft and tender as the eggs set.
Grated cheese
Melts into the eggs, adding richness, savory flavor, and a pliable texture.

The step that matters

Cook until set in a hot skillet. Eggs set when their proteins coagulate under heat. If the pan is too cool or the heat is too high, the omelet can turn rubbery or stay runny in the middle. Cooking gently until just set keeps it 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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