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Cheese Omelet

A quick egg dish with milk, butter, bread crumbs, and grated cheese cooked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Make the batter

  1. Beat the egg whites and yolks separately.

  2. Add the milk to the beaten eggs.

Cook and serve

  1. Melt the butter in an omelet pan.

  2. Stir in the bread crumbs and pour the mixture into the pan.

  3. When ready to fold, add the grated cheese.

  4. Let it heat for a moment and serve on a very 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Eggs
Set into the omelet's structure, and beating the whites separately adds lightness.
Milk
Adds moisture that keeps the eggs soft and tender as they cook.
Butter
Adds fat and flavour and helps keep the omelet from sticking to the pan.
Bread crumbs
Absorb some liquid and give the omelet body and a softer texture.
Grated cheese
Melts into the eggs, adding savoury flavour and richness.

The step that matters

Let it heat for a moment and serve on a very hot platter. Egg proteins set quickly and turn firm and rubbery with too much heat. A brief heat melts the cheese while keeping the omelet tender, and a hot platter stops it cooling before it reaches the table.

“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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