Skip to main content
Main

Bread Omelette

A savory omelette made with eggs, stale bread crumbs, milk, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Omelette

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Soak the bread crumbs in milk for 15 minutes.

Make the egg mixture

  1. Add salt to the beaten yolks of the eggs.

  2. Fold in the beaten egg whites.

Cook

  1. Heat butter in a pan.

  2. Pour the egg mixture into the pan and cook until set.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

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 the proteins set when heated to form the omelette.
Stale bread crumbs
Absorb the milk and add body and tenderness to the omelette.
Milk
Softens the bread crumbs and adds moisture to the egg mixture.
Butter
Adds fat to the pan for browning and rich flavor.

The step that matters

Fold in the beaten egg whites. Beaten whites hold air bubbles that give the omelette lift. Folding gently keeps those bubbles intact, while stirring or overmixing deflates them and leaves a denser result.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesOatmeal BreadOatmeal Bread51 recipesFried BreadFried Bread30 recipes