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Omelet a LA Poulard

A French omelet cooked in butter, seasoned with salt, optionally sweetened with sugar.

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

Ingredients

Directions

Prepare

  1. Beat the eggs for 5 minutes and season with salt.

  2. Melt the butter in an omelet pan over medium heat.

Cook the omelet

  1. Pour in the eggs and let them set for a moment.

  2. Shake the pan gently to prevent sticking.

  3. When the edges are slightly set, run a knife around them.

  4. Revolve the pan to help the omelet cook evenly.

  5. When the surface begins to set, slide it onto a hot dish and fold in half.

Serve

  1. Serve immediately, optionally sprinkling with sifted sugar.

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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Eggs
Set into a delicate, tender structure as they cook, forming the body of the omelet.
Butter
Adds richness and flavor and keeps the omelet from sticking to the pan.

The step that matters

Shake the pan gently to prevent sticking. Eggs bond to hot metal quickly. Gentle shaking keeps the underside loose and free so the omelet slides out intact instead of tearing or browning unevenly.

“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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