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Egg Omelet

A simple omelet made with egg, milk, salt, and butter, folded and served warm.

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

Egg Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the egg

  1. Separate the yolk and white of the egg.

  2. Beat the yolk thoroughly and mix in the milk and salt.

  3. Beat the egg white until stiff peaks form.

  4. Gently fold the yolk mixture into the beaten egg white.

Cook and serve

  1. Heat a pan and add the butter.

  2. Pour the egg mixture into the hot pan and cook until creamy.

  3. Fold the omelet and serve on 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Egg
Provides structure and body; the whipped white gives the omelet its light, airy texture.
Milk
Adds moisture and softness, keeping the yolk mixture tender as it cooks.
Butter
Adds fat for flavour and keeps the omelet from sticking to the hot pan.

The step that matters

Fold the yolk mixture into the beaten white gently. Egg white foam is held by delicate air bubbles. Vigorous stirring deflates them, leaving a dense, flat omelet instead of a light one.

“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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