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Folded, or Eolled Omelette

A quick omelette folded or rolled after cooking with eggs, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Folded, or Eolled Omelette

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl and add salt and pepper.

  2. Beat the eggs with a spoon for 7–8 beats.

Cook and serve

  1. Melt a good amount of butter in a hot saucepan.

  2. Pour the eggs into the saucepan.

  3. As the eggs set on the bottom, prick them with a fork without stirring.

  4. Keep the omelette free from the bottom of the pan.

  5. When creamy in the center, roll or fold the omelette.

  6. Serve immediately on a hot platter.

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 a delicate structure when heated, forming the body of the omelette.

The step that matters

Prick the setting eggs without stirring. Eggs set by coagulating proteins as they heat. Stirring breaks up the forming curds and makes a scrambled texture, while pricking lets uncooked egg flow beneath to set evenly into a tender, creamy omelette.

“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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