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Bohemian Omelette

A baked omelette with bread crumbs, salt, roast fowl or minced veal, broth, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Bohemian Omelette

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make and roll the omelettes

  1. Melt a lump of fresh butter in a pan.

  2. In a bowl, mix the eggs, bread crumbs, salt, and minced meat.

  3. Stir the mixture well and fill the omelettes with it.

  4. Roll the omelettes and place them in a buttered baking dish.

Add the custard and bake

  1. In a separate bowl, beat the broth with the egg yolks and pour over the omelettes.

  2. Bake at 350°F (175°C) until set, then turn out onto a serving dish.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Bread + vealtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Set into a firm, tender structure that holds the filling together.
Bread crumbs
Absorb moisture and give the filling a soft, light body.
Breast of a roast fowl or minced veal
Adds savoury body and bulk to the filling.
Broth
Thins the egg yolks into a moist custard that bakes around the omelettes.
Egg yolks
Add richness and help the custard set smooth and creamy.

The step that matters

Bake until just set. Egg proteins set with heat, and overbaking squeezes out moisture, leaving the custard curdled, dry, and rubbery. Pull the dish once the centre no longer wobbles.

“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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