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Omelet in Batter

A fried omelet coated in batter and cooked in salted lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omelet in Batter

Ingredients

Directions

Make the omelet

  1. Fry an omelet until fully cooked.

  2. Cut the omelet into squares or diamonds.

Make the batter

  1. Mix eggs and milk in a bowl.

  2. Add enough flour to create a batter.

Fry and serve

  1. Dip each piece of the omelet into the batter.

  2. Fry the battered pieces in hot salted lard until they are a delicate brown.

  3. 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour 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 omelet and add structure and richness to the batter.
Milk
Adds moisture and keeps the batter thin enough to coat the pieces.
All-purpose flour
Forms the batter that coats the omelet pieces and helps them brown when fried.
Lard
Frying fat that conducts heat and browns the batter coating, adding flavor.

The step that matters

Frying the battered pieces in hot lard. The lard must be hot enough for the batter to set and brown on contact, which keeps the coating from soaking up grease. If the fat is too cool, the pieces turn greasy and soft. If it is too hot, the outside browns before the coating and filling are fully heated.

“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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