Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
German Omelette
Ingredients
Directions
Cook the omelette
Fry the diced bacon in a skillet until cooked.
In a bowl, beat the eggs with pepper and salt.
Add the beaten eggs to the bacon in the skillet.
Stir the mixture until it thickens.
Serve
Transfer the omelette to a hot serving dish.
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.
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
- Bacon
- Renders fat for frying the pan and adds savory, salty flavor to the omelette.
- Eggs
- Set as they heat, forming the body and structure of the omelette.
The step that matters
Stir the mixture until it thickens. Egg proteins set as they heat and can turn dry and rubbery if overcooked. Stop once the eggs are just thickened and still moist, since they keep cooking briefly after leaving the heat.
“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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