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Omelet Au Nature L

A simple omelet made with eggs, pepper, salt, cold water, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet Au Nature L

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl and add pepper, salt, and cold water.

  2. Beat the mixture with a whisk until well combined.

Cook and serve

  1. Melt the butter in a frying pan over medium heat until nearly boiling.

  2. Pour the egg mixture into the pan and lift the edges as it fries to ensure even cooking.

  3. Once cooked, fold the omelet in half and serve hot.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into a delicate structure as they cook, forming the body of the omelet.
Butter
Adds richness and flavor and keeps the eggs from sticking to the pan.
Cold water
Adds a little moisture, helping the omelet stay tender rather than dense.

The step that matters

Lifting the edges while the eggs fry. Lifting the edges lets uncooked egg flow underneath, so the omelet cooks evenly instead of setting thick in the middle and browning on the bottom. Heat that is too high can scorch the butter and toughen the eggs.

“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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