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Omelette Aux Croutons

An omelette mixed with browned croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread 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 ↓

Omelette Aux Croutons

Ingredients

Directions

Prepare

  1. Beat the yolks and whites of the eggs together.

  2. Season with salt and spices to taste.

Make the omelette

  1. Fry the diced bread in butter until browned.

  2. Quickly add the fried bread to boiling gravy, milk, or sauce.

  3. Mix the bread with the beaten eggs and fry like a regular omelet.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. 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

Egg yolks
Add richness and help bind the omelette while adding moisture.
Egg whites
Provide structure and lightness when beaten into the omelette.
Bread
Adds body and texture, with browned pieces giving a crisp contrast to the eggs.

The step that matters

Frying the diced bread until browned. Bread that is undercooked stays soft and soggy inside the eggs, while properly browned pieces develop flavour and a crisp texture that holds up during the final frying.

“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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