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Red Omelet

A savory omelet made with poultry blood, eggs, cream, herbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Red Omelet

Ingredients

Directions

Make the mixture

  1. In an earthen dish, combine the poultry blood, eggs, cream, sweet herbs, salt, and pepper.

  2. Add the melted butter and beat the mixture until well combined.

Cook and serve

  1. Cook the omelet in the usual way until set.

  2. Serve very 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Poultry blood
Gives the omelet its red colour and adds richness to the custard-like filling.
Eggs
Set when heated to form the body of the omelet, holding it together.
Cream
Adds moisture and softness, keeping the omelet tender rather than dry.
Melted butter
Adds fat for flavour and a silkier texture in the cooked omelet.

The step that matters

Cook the omelet in the usual way until set. Egg proteins set with heat, so cooking gently until just set keeps the omelet tender. Overcooking makes eggs tough and dry, and it can also cause the blood-based mixture to curdle or go grainy.

“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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