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Omelet Saccharine

A sweet omelet made with powdered sugar and flavored essence, folded with beaten egg whites and dusted with powdered sugar.

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 ↓

Omelet Saccharine

Ingredients

Directions

Prepare the eggs

  1. Separate the yolks and whites of the eggs.

  2. In a bowl, mix the yolks with powdered sugar and essence.

  3. Gently fold the well-beaten egg whites into the yolk mixture.

Cook and serve

  1. Heat a buttered frying pan over medium heat.

  2. Pour the egg mixture into the pan.

  3. As it cooks, lift the edges with a fork and toss them to the center.

  4. Once cooked, transfer to a hot dish and dust with powdered sugar.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trapped with air give the omelet its light, airy structure, while yolks add richness and set into a tender body.
Powdered sugar
Adds sweetness and, dusted on top, a delicate sugary finish.

The step that matters

Folding the whites into the yolk mixture. Folding gently keeps the air beaten into the egg whites. Stirring or beating hard deflates them, which leaves the omelet dense instead of light and fluffy.

“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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