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Dessert

A Sweet Omelet

A sweet omelet made with eggs, flour, sugar, nutmeg, and preserve, served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Sweet Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs until very light.

  2. Add the flour, fine sugar, and nutmeg; mix well.

  3. Pour the mixture into an omelet pan and stir until it sets.

  4. Loosen the edges with a knife.

Fill and serve

  1. Spread your chosen preserve over the omelet quickly.

  2. Roll the omelet up and slip it from the pan onto a long dish.

  3. Sift a little fine sugar over the omelet while hot.

  4. Serve with additional sugar and cream.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 omelet as they cook, giving it body and a light texture.
All-purpose flour
Thickens the beaten egg mixture so the omelet holds together when rolled.
Fine sugar
Adds sweetness and helps the omelet brown lightly on the surface.
Preserve
Adds fruity sweetness and moisture to the filling inside the rolled omelet.

The step that matters

Spread the preserve quickly. Once the top of the omelet sets it becomes firm and cracks easily when rolled, so the preserve must go on while the surface is still soft and pliable.

“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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