Name: Baked Omelet
Ingredients: 1 cup milk; 1 tablespoon butter; 3 tablespoons cold milk; 1 teaspoon salt; yolks of eggs; corn starch

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 ↓

Baked Omelet

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Preheat the oven to 300°F (150°C).
Beat the yolks of the eggs with the salt.
Boil the milk and slowly stir in the corn starch mixed with the cold milk.
Add the butter and beat until combined.
Stir this mixture into the egg yolks and lightly fold in the beaten egg whites.
Pour the mixture into a buttered pan and bake for 25 minutes.

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + corntop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Butter + corntop 14% of all pairs

Smell alikemoderate

Cooked together7,345 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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