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Dessert

German Sweet Omelette

A sweet omelette baked with eggs, flour, milk, and served with a sweet almond milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Sweet Omelette

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the omelette

  1. Preheat oven to 400°F (200°C).

  2. Beat eggs, flour, milk, salt, and sugar together until well combined.

  3. Pour mixture into greased baking dish and bake until thick, about the thickness of a knife's back.

  4. Once baked, spread sugar on top and stack omelettes on a serving dish.

Make the milk sauce

  1. For milk sauce, boil 1 pint of milk with finely ground almonds.

  2. In a separate bowl, mix 1 tablespoon of flour with 3 egg yolks and sweeten to taste.

  3. Add yolk mixture to boiling milk and stir until thickened.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 the batter into thick, sliceable layers and add richness and structure to the omelette.
Flour
Thickens the batter so the omelettes hold their shape, and thickens the milk sauce.
Milk
Provides moisture and softness to the batter and forms the base of the milk sauce.
Egg yolks
Thicken the milk sauce as they cook and add richness to its texture.
Sweet almonds
Add nutty aroma and flavour to the milk sauce.

The step that matters

Adding the yolk mixture to the boiling milk. Egg yolks thicken when heated but can scramble if they meet very hot liquid too quickly. Stirring constantly while adding the yolk mixture keeps the sauce smooth and evenly thickened.

Swap the almond

How well each one fits the dish's main ingredients (egg, flour, milk, sugar, sauce):

  1. Almondthe original
  2. Chestnutfits about as well
  3. Milletfits about as well
  4. Cashew nutfits about as well

Fit is the average pairing score against egg, flour, milk, sugar, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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