Skip to main content
Main

Cheese Ojsielette

A lightly cooked cheese omelette made with egg whites, yolks, Parmesan, sweet cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Ojsielette

Ingredients

Directions

Prepare the mixture

  1. Beat the egg whites and yolks together in a bowl.

  2. Add salt, pepper, and grated Parmesan cheese; mix thoroughly.

  3. Stir in the sweet cream.

Cook and serve

  1. Pour the mixture into a well-buttered saucepan.

  2. Stir from the bottom until it begins to thicken.

  3. Heap the mixture to one side of the saucepan and cook until browned on the bottom and firm.

  4. Add more butter if necessary.

  5. Turn out onto a warm plate.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: decanal (soap, orange peel).

  5. Parmesan cheese + creamtop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Eggs
Whites and yolks set into the structure of the omelette as they cook.
Parmesan cheese
Adds savory flavor and some firmness as it melts and browns.
Sweet cream
Adds moisture and a softer, more tender texture to the set eggs.
Butter
Greases the pan and browns the bottom of the omelette for flavor.

The step that matters

Stir from the bottom until it begins to thicken. Stirring keeps the egg proteins moving so small curds form evenly. If the mixture sits still, it sets unevenly and can scorch on the bottom before the top is firm.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes