Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
New Omelet
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the batter
Pour sweet milk over the bread crumbs and stir until smooth.
Add the yolks of the eggs one at a time, mixing well.
Beat the egg whites until stiff and fold them into the mixture.
Bake and serve
Pour the mixture into a buttered dish and bake at 350°F (175°C) until set.
Sprinkle with grated cheese or maple sugar before serving, if desired.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Bread + cheesetop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + cheesetop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich and bind the batter, while whipped whites lift it and give an airy structure.
- Bread crumbs
- Absorb the milk to form the body of the batter and give the baked dish its soft texture.
- Sweet milk
- Moistens the bread crumbs and adds liquid that sets with the eggs during baking.
The step that matters
Folding in the beaten egg whites. Stiff whites hold the air that makes the omelet rise. Folding gently, rather than stirring, keeps that air from collapsing and leaves the dish light.
“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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