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Corn Omelet

A savory omelet made with canned corn, eggs, milk, pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Omelet

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the batter

  1. Combine the chopped corn, beaten egg yolk, pepper, salt, and bottled milk in a bowl.

  2. Fold in the beaten egg white gently just before cooking.

Cook

  1. Heat a griddle until very hot and butter it.

  2. Pour the mixture onto the griddle and cook until brown, then flip to cook the other side.

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

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

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg white
Whipped to a stiff froth, it traps air and gives the omelette a light, airy structure.
Egg yolk
Adds richness and helps bind the corn and milk into a tender custard-like batter.
Canned corn
Provides sweetness and moisture, along with bulk and texture in the omelette.
Bottled milk
Adds moisture and softness, helping the omelette stay tender when cooked.

The step that matters

Fold in the beaten egg white gently just before cooking. Whipped egg white holds its air only briefly. Vigorous stirring deflates it, which makes the omelette dense instead of light and airy.

“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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