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Omelet with Smoked Beef

A fried omelet made with eggs and smoked beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and beef are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Omelet with Smoked Beef

Ingredients

Directions

Prepare

  1. Beat the eggs until light, separating the whites and yolks.

  2. Melt the butter in a frying pan over medium heat.

  3. Cook the smoked beef in the butter for 2 minutes.

Cook the omelet

  1. Gently mix the egg whites and yolks together.

  2. Pour the egg mixture into the pan over the beef.

  3. Cook until set, then fold and serve.

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 + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 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 structure when heated, forming the body of the omelet.
Butter
Adds richness and fat that keeps the eggs from sticking to the pan.
Smoked beef
Adds a smoky, savory flavor that runs through the omelet.

The step that matters

Cook until set. Egg proteins coagulate as they heat. Stopping too early leaves the center runny, while cooking too long over medium heat makes the omelet tough and dry.

“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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