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Omelet with Oysters

A steamed omelet containing scalded oysters, cooked in a buttered tin plate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Omelet with Oysters

Ingredients

Directions

Prepare

  1. Beat the eggs very lightly and season them.

  2. Add the scalded oysters just before cooking.

Steam and serve

  1. Butter a tin plate and pour in the egg mixture.

  2. Set the plate in a steamer over a kettle of boiling water.

  3. Steam until the egg whites are cooked.

  4. 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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (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

Eggs
Set into a delicate custard-like structure that forms the body of the omelet.
Oysters
Add a briny, savoury flavour and tender texture to the egg.

The step that matters

Steam until the egg whites are cooked. Steam heat sets the egg gently. Cooking too long or at too high a heat makes the egg tough and rubbery, so the omelet should be removed as soon as the whites are just set.

“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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