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Puff Omelet

A fluffy omelet made by beating eggs with milk, butter, and flour, then folding in beaten whites.

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

Puff Omelet

Ingredients

Directions

Prepare the batter

  1. Beat the yolks of the eggs until light.

  2. Mix in the milk and salt.

  3. In a separate bowl, beat the butter and flour until smooth.

  4. Add the butter and flour mixture to the egg mixture.

  5. Beat the mixture well.

  6. Pour the mixture into a buttered pan.

Cook and serve

  1. Cook until it begins to thicken.

  2. Gently fold in the beaten egg whites.

  3. Sprinkle a little salt on top.

  4. Cook until stiff.

  5. Carefully transfer to a serving dish.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provide structure and, as whipped whites, the air that lifts the omelet.
Milk
Adds moisture and softness to the yolk base.
Butter
Adds richness and flavor and helps keep the omelet from sticking.
Flour
Thickens the butter mixture so the batter holds together when cooked.

The step that matters

Fold in the beaten egg whites gently. The whites trap air that makes the omelet puff. Stirring or beating vigorously deflates the foam, so lift and fold the whites in with a light, sweeping motion.

“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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