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Omelette with Gravy

A fried egg omelette served with hot gravy poured over it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Omelette with Gravy

Ingredients

Directions

Cook the omelette

  1. Heat a good piece of butter in a frying pan until it hisses.

  2. Beat the eggs and pour them into the pan.

  3. Shake and loosen the eggs as they cook.

  4. Fold the omelette over in the middle.

Serve with gravy

  1. Invert the pan over a hot dish and pour hot gravy around it.

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 structure of the omelette as they cook, forming its body.
Cream
Adds moisture and softness to the beaten eggs, keeping the omelette tender.
Gravy
Supplies savoury moisture and flavour around the omelette when served.
Butter
Fat for frying that carries flavour and helps prevent the eggs from sticking.

The step that matters

Shake and loosen the eggs as they cook. Moving the eggs keeps the curds small and tender. If they are left still, the bottom sets into a tough, rubbery layer.

“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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