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Omelet with Wheat-germ Meal

A wheat germ omelet cooked by boiling wheat germ meal with water, then frying the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,002 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet with Wheat-germ Meal

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Make the base

  1. Bring water to a boil in a saucepan.

  2. Stir in wheat germ meal and salt.

  3. Cook over low heat, stirring, until thickened.

  4. Remove from heat and let cool slightly.

Cook and serve

  1. In a skillet, melt butter over medium heat.

  2. Pour the mixture into the skillet and cook until set.

  3. Fold the omelet and serve warm.

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. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

What each ingredient does

Wheat germ meal
Forms the thick body of the omelet as it absorbs water and sets.
Butter
Adds fat for flavor and helps the omelet brown lightly and release from the skillet.

The step that matters

Cook over low heat, stirring, until thickened. Starch and fibre in the meal absorb water as they heat, so stirring over low heat prevents scorching on the bottom and lumps. Thickening here sets the texture before the mixture reaches the skillet.

“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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