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Cheese Omelet

A quick egg dish with cheese, cayenne pepper, and cream, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Prepare

  1. Beat the eggs lightly.

  2. Add cayenne pepper, salt, cream, and baking soda.

  3. Heat the butter in an omelet pan.

Cook and serve

  1. Stir in the grated cheese with the eggs quickly.

  2. Cook immediately and serve as soon as done to avoid clammy texture.

  3. Optionally add more cheese on top and briefly hold a hot spoon near it to melt.

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

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Eggs
Provide the main structure as they set when heated, forming the omelet.
Cream
Adds moisture and richness, keeping the omelet tender rather than dry.
Baking soda
Raises the egg mixture slightly, giving a lighter, more tender texture.
Butter
Coats the pan to prevent sticking and adds richness and browning.
Grated cheese
Adds savory flavor and fat, and melts into the eggs for richness.

The step that matters

Cook immediately and serve as soon as done. Eggs keep cooking from residual heat and lose moisture as they sit, so a delay makes the omelet rubbery and clammy. Serving right away 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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