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A Sweet Omelet

A sweet omelet made with eggs, flour, sugar, nutmeg, and preserve, dusted with sugar and served with 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 quickly over the omelet.

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

  3. Dust with fine sugar while hot.

  4. Serve with 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
Provide the structure that sets the omelet and makes it light when beaten.
All-purpose flour
Helps thicken the egg mixture so it holds together when rolled.
Fine sugar
Adds sweetness and helps the dusted top brown slightly while hot.
Preserve
Adds sweetness and fruity moisture that fills the rolled omelet.

The step that matters

Stir until it sets, then loosen the edges. Stirring the eggs as they cook forms soft curds, and loosening the edges before rolling keeps the omelet from tearing. Rolling too early, while the centre is still runny, makes it break apart.

“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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