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Bread Omelet

A savory omelet made with bread crumbs soaked in milk and beaten eggs, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Omelet

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Omelet

Ingredients

Directions

Prepare

  1. Soak the bread crumbs in milk until soft.

  2. Beat the eggs until well mixed.

  3. Combine the soaked bread crumbs with the beaten eggs.

Cook and serve

  1. Melt butter in a pan over medium heat.

  2. Pour the mixture into the hot pan and cook until browned.

  3. Fold the omelet in half and serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  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

Bread crumbs
Soak up milk and set into a soft, tender body inside the omelette.
Eggs
Set when heated, giving the omelette its structure and binding the bread.
Milk
Softens the bread crumbs and adds moisture to the egg mixture.
Butter
Fat for frying that helps the omelette brown and release from the pan.

The step that matters

Cook until browned over medium heat. Egg proteins set quickly, so high heat can scorch the outside before the centre firms. Medium heat lets the omelette set evenly and brown gently.

“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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