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Oyster Omelette

A savory omelette made with eggs, cream, oysters, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Oyster Omelette

Ingredients

Directions

Prepare the eggs

  1. Whisk the eggs until frothy.

  2. Gradually add the cream or milk and beat well.

  3. Season with salt and pepper.

Cook and serve

  1. In a pan, melt the butter over medium heat.

  2. Pour the egg mixture into the pan.

  3. Add the halved oysters on top.

  4. Cook until set, then fold and serve.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

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

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

  4. Cream + oystertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. 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 the structure of the omelette as they cook.
Cream or milk
Adds moisture and softness to the eggs, keeping the omelette tender.
Butter
Adds fat for flavor and helps keep the eggs from sticking to the pan.
Oysters
Provide the main flavor and tender, briny filling inside the omelette.

The step that matters

Cook until set, then fold. Eggs turn rubbery if overcooked, so the omelette should be cooked gently over medium heat until just set, then folded while still moist.

“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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