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Omelet Trappist

A quick omelet made with breadcrumbs, eggs, butter, herbs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Omelet Trappist

Ingredients

Directions

Prepare the mixture

  1. Moisten the breadcrumbs with the boiling milk.

  2. Add the beaten eggs, herbs, pepper, and salt. Mix well until smooth.

Fry

  1. Melt the butter in a frying pan.

  2. Spread the mixture in the pan and fry until golden brown on both sides.

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. Butter + milktop 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).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Breadcrumbs
Absorb the boiling milk to form the body of the omelette.
Eggs
Bind the mixture and set when fried, giving it structure.
Butter
Fats the pan and adds richness and browning to the surface.
Boiling milk
Softens the breadcrumbs and adds moisture to the mixture.

The step that matters

Fry until golden brown on both sides. The mixture must be cooked through and set before it is flipped. Frying over moderate heat lets the egg set inside while the surface browns, avoiding a burnt exterior with a raw centre.

“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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