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Omelet a LA Mode

A lightly beaten egg mixture cooked in butter, optionally thickened with milk and starch, folded and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet a LA Mode

Ingredients

Directions

  1. Separate the yolks and whites of the eggs and beat them until light.

  2. Combine the beaten yolks and whites, then add the cream.

  3. Heat butter in an omelet pan until boiling hot.

  4. Pour the egg mixture into the pan and shake until it begins to stiffen.

  5. Let it brown, season to taste, then fold in half and serve hot.

  6. For a larger omelet, add milk and corn-starch or flour as desired.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 the structure of the omelette as they cook, and whites trap air when beaten for lightness.
Cream
Adds moisture and richness, keeping the omelette tender rather than dry.
Butter
Fat for frying that adds flavour and helps the omelette brown and release from the pan.

The step that matters

Shaking the egg mixture as it stiffens. Once the egg mixture hits the hot pan, shaking keeps it moving so curds form small and tender instead of a rubbery layer. Letting it sit too long toughens the eggs.

“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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