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Apple Omelette

A sweet omelette made with sliced apples, brandy, lemon peel, and eggs, finished with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and brandy are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,291 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Omelette

Ingredients

Directions

Prepare the apples

  1. Peel and core the apples, then slice them thinly.

  2. Dip the apple slices in brandy and dust with lemon peel.

Fry and make the omelette

  1. Heat lard in a frying pan until boiling.

  2. Fry the apple slices for a few minutes over high heat, then remove them from the pan.

  3. Beat the eggs and sweeten to taste.

  4. Stir in the fried apples and pour the mixture back into the pan.

  5. Cook until set, then fold the omelette in half.

Finish

  1. Dust with sifted sugar and glaze if desired.

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 + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  3. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Apples
Provide the main filling, adding tartness and soft fruity texture when cooked.
Eggs
Set into the structure of the omelette, binding it and giving it a tender body.
Brandy
Adds a warm, aromatic flavour to the apple slices.
Lard
Fries the apples and the omelette, adding fat for richness and browning.

The step that matters

Cook until set, then fold the omelette in half.. Eggs set as their proteins coagulate with heat. Cooking too hot or too long makes them tough and dry, while underdone eggs stay runny and may tear when folded.

Swap the lemon

How well each one fits the dish's main ingredients (apple, brandy, egg, sugar):

  1. Vanillafits better
  2. Apricotfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against apple, brandy, egg, sugar. 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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