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Omelet, Oyster

A quick omelet made with eggs, milk, oysters, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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, Oyster

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs and milk together until well combined.

  2. Stir in the chopped oysters, salt, and pepper.

  3. Melt the butter in a skillet over medium heat.

Cook and serve

  1. Pour the egg mixture into the skillet and cook until the edges begin to set.

  2. Gently lift the edges with a spatula, allowing uncooked egg to flow underneath.

  3. When the top is slightly runny, 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.

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

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

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 when heated to form the structure of the omelet.
Milk
Adds moisture, keeping the eggs tender as they set.
Oysters
Provide the main savoury flavour and texture in the filling.
Butter
Adds richness and helps prevent the omelet from sticking to the skillet.

The step that matters

Stop cooking while the top is still slightly runny. Egg proteins keep setting after removal from heat, so folding while the top is still a little wet keeps the omelet tender rather than dry and rubbery.

“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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