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Yosemite Omelet

A baked omelet made with butter, eggs, sweet milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Yosemite Omelet

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Melt the butter in a tin dish.

  2. Pour all but the settled salt into a frying pan, coating the bottom.

  3. Beat the eggs and mix in the sweet milk.

Cook and bake

  1. Pour the egg mixture into the hot pan and cook until the edges are set.

  2. Transfer the pan to a 400°F (200°C) oven and bake until the omelet rises in the middle, about 5 minutes.

Finish and serve

  1. Sprinkle with salt and pepper, fold, and serve immediately.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Set by heat to form the omelet's structure and help it rise and hold together.
Sweet milk
Adds moisture and dilutes the eggs, keeping the omelet tender rather than dense.
Butter
Adds fat and richness and helps keep the omelet from sticking to the pan.

The step that matters

Bake until just set. Egg proteins set as they heat, and over-baking tightens them further, making the omelet dry, tough and rubbery. Remove it once the middle has risen and set, then serve it right away before it deflates and firms up.

“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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