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Pork Omelet

A fried pork omelet made with eggs, flour, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pork Omelet

Ingredients

Directions

Prepare the pork

  1. Cut the pork slices thin and discard the rind.

  2. Fry the pork on both sides until light brown.

Make and cook the omelet

  1. In a bowl, beat the eggs with flour and sweet milk to make a batter.

  2. Pour half of the batter into a skillet.

  3. Add the fried pork and pour the remaining batter over it.

  4. Cook until one side is done, then cut into squares and turn.

  5. Serve hot.

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. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 the batter into a tender, sliceable omelet structure as they cook.
Flour
Thickens the batter so it holds together rather than running thin in the pan.
Sweet milk
Adds moisture and softness to the batter, keeping the omelet tender.
Pork
Provides the savory meat filling and browned flavor in the omelet.

The step that matters

Cook until one side is done before turning. Flipping too early tears the set egg layer and lets the batter run out. Waiting until the underside is firm lets the omelet hold together for cutting and turning.

“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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