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Bread Omelet

A savory dish made by mixing bread crumbs with cream, spices, and eggs, then frying like an omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Bread Omelet

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Bread Omelet

Ingredients

Directions

Make the mixture

  1. Combine the bread crumbs, cream, salt, pepper, and nutmeg in a saucepan.

  2. Cook until the bread has absorbed all the cream.

Cook

  1. Break in the eggs and beat everything together well.

  2. Fry the mixture like an omelet.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Bread crumbs
Absorb the cream and give the mixture body, so it holds together when cooked.
Cream
Adds moisture and richness, keeping the cooked eggs soft and tender.
Eggs
Set when heated to bind the mixture into a firm, sliceable omelet.

The step that matters

Cook until the bread has absorbed all the cream. If the bread still holds liquid cream, the mixture stays wet and will not set firmly when the eggs are added. The starch in the crumbs swells as it soaks up the liquid, so the mixture should look thick and paste-like before you move on.

“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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