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Kidney Omelet

A savory omelet made with chopped kidneys, eggs, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Kidney Omelet

Ingredients

Directions

Prepare

  1. Clean and chop the kidneys.

  2. Beat the eggs in a bowl and season with salt and pepper.

  3. Melt butter in a skillet over medium heat.

Cook and serve

  1. Add the kidneys and cook until browned.

  2. Pour the beaten eggs over the kidneys and cook until set.

  3. Fold the omelet and serve hot.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 omelet's structure as they cook, binding the kidneys together.
Kidneys
Provide the main filling and savory flavor once browned in the butter.
Butter
Fat for frying that browns the kidneys and keeps the omelet from sticking.

The step that matters

Cook the kidneys until browned. Browning the kidneys before adding the eggs develops richer flavor through the Maillard reaction. Adding them while still pale and wet leads to steaming, a grey color and a bland filling.

“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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