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Bread Omelette

A savory omelette made with bread crumbs, cream, butter, eggs, salt, pepper, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Omelette

Ingredients

Directions

Make the bread mixture

  1. Combine bread crumbs, cream, 1 ounce butter, salt, pepper, and nutmeg in a saucepan. Stir occasionally until the cream is absorbed.

  2. Remove from heat and beat in the eggs.

Cook and serve

  1. Heat the remaining butter in a frying pan.

  2. Pour the mixture into the pan, loosening the edges to allow uncooked parts to flow in.

  3. Once set, fold the omelette in half, slide a knife underneath, and invert onto a platter.

  4. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Set and bind the mixture into a tender, sliceable omelette structure.
Bread crumbs
Soak up the cream to form a soft, thick body for the omelette.
Cream
Adds moisture and richness, softening the bread and keeping the omelette tender.
Butter
Adds fat for flavour and helps the omelette brown and release from the pan.

The step that matters

Pour the mixture into the pan, loosening the edges. Eggs set quickly from the outside in. Loosening the edges lets the still-liquid centre flow into gaps, so the omelette cooks evenly instead of turning rubbery on the edges and runny in the middle.

“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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