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Bacon Omelette

A quick omelette made with bacon and eggs, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,469 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bacon Omelette

Ingredients

Directions

Prepare

  1. Mince some cold boiled bacon.

  2. Mix the minced bacon with well-beaten eggs and spices.

  3. Alternatively, chop raw bacon and cook it in a frying pan until browned.

Cook and serve

  1. Pour beaten eggs over the cooked bacon.

  2. When the eggs are set, fold the omelette.

  3. Serve with tomato sauce.

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. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + tomatotop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

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

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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
Set into the structure of the omelette as they cook, holding it together when folded.
Cold boiled bacon
Provides savory, salty flavor and chewy texture throughout the omelette.
Raw bacon
Renders fat into the pan and browns, adding savory flavor and crisp bits to the omelette.

The step that matters

Cooking the eggs until just set before folding. Eggs turn firm and rubbery when overcooked, while underdone eggs stay runny and will break apart when folded. Removing the pan once the surface is just set keeps the omelette tender and intact.

Swap the tomato

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

  1. Horseradishfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against egg, sauce. 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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