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Omelette Aux Rognons, Sauce Tomate

An omelette made with eggs, butter, kidneys, tomato sauce, and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelette Aux Rognons, Sauce Tomate

Ingredients

Directions

Make the omelette

  1. In a skillet, melt the butter over medium heat.

  2. Beat the eggs with salt and pepper, then pour into the skillet.

  3. Cook until the edges set, then gently lift to allow uncooked egg to flow underneath.

Cook the kidneys

  1. Stew the kidneys in a separate pot until tender, adding wine.

Assemble and serve

  1. When the omelet is ready, place the kidneys in the center and fold the omelet over.

  2. Pour the tomato sauce and any remaining kidney gravy around the omelet.

  3. 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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Tomato + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,226 recipes

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into the soft structure of the omelette when cooked.
Butter
Adds richness and helps keep the eggs from sticking to the skillet.
Kidneys
Provide the main savoury filling, becoming tender as they stew.
Tomato sauce
Adds acidity and moisture to the plate around the omelette.
White wine
Adds acidity and aroma to the kidney stew.

The step that matters

Cook until the edges set, then gently lift. Eggs cooked on high heat or overworked turn tough and rubbery, while gently lifting the edges lets liquid egg reach the pan and cook evenly, keeping the omelette tender.

Swap the tomato

How well each one fits the dish's main ingredients (egg, butter, sauce, white wine, pepper):

  1. Capsicumfits better
  2. Shallotfits better
  3. Asparagusfits about as well
  4. Tomatothe original

Fit is the average pairing score against egg, butter, sauce, white wine, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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