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Egg and Apple Omelette

A baked omelette made with stewed apples, butter, sugar, nutmeg, rose water, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and nutmeg are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,790 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Egg and Apple Omelette

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.

Make the apple base

  1. Peel and core the apples, then stew them until soft.

  2. Beat the stewed apples smooth, adding the butter, sugar, and nutmeg.

  3. Let the mixture cool, then combine it with the beaten eggs.

Bake and serve

  1. Pour the mixture into a buttered baking dish.

  2. Bake at 400°F (200°C) until golden brown.

  3. Serve warm.

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. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  3. Nutmeg + rosetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 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

Apples
Provide the bulk, moisture and fruity flavour of the omelette.
Eggs
Bind the mixture and set as it bakes, giving the omelette its structure.
Butter
Adds richness and fat, which carries flavour and helps the surface brown.
Sugar
Adds sweetness and helps the surface turn golden brown in the oven.

The step that matters

Let the mixture cool before adding the eggs. Hot apple purée can partly cook beaten eggs on contact, causing lumps and a grainy texture. Cooling it first keeps the eggs smooth so they blend evenly and set uniformly in the oven.

Swap the apple

How well each one fits the dish's main ingredients (butter, egg, sugar, nutmeg, rose):

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against butter, egg, sugar, nutmeg, rose. Candidates are from the same food group and used in at least 100 recipes.

“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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