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Cheese Huff

A cheese omelette made with crumbed cheese, butter, eggs, salt, and pepper, cooked until a soft, muff-shaped form.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Huff

Ingredients

Directions

  1. In a saucepan, combine the cheese and butter over medium heat.

  2. Once they begin to melt, add the well-beaten eggs, salt, and pepper.

  3. Stir and cook until the mixture can be pushed into a soft, muff-shaped form.

  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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Cheese + eggtop 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 soft, custardy structure that holds the cheese together as it cooks.
Cheese
Melts into the mixture to add richness and a savory, cheesy flavor.
Butter
Melts with the cheese to add fat, smoothness and richness to the mixture.

The step that matters

Stir and cook until the mixture can be pushed into a soft, muff-shaped form. Eggs keep cooking after they leave the heat, so pulling the mixture while it still looks slightly soft keeps it tender. Cooking too long over medium heat firms the eggs into a dry, rubbery 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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