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Omelette Aux Confitures

An omelette folded over jam and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and apricot are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Aux Confitures

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs until well mixed.

  2. Melt 4 oz. of butter in a skillet over medium heat.

Cook and fill

  1. Pour the beaten eggs into the skillet and cook until the bottom is firm and lightly browned.

  2. Spread the jam in the center of the omelet.

  3. Carefully fold the omelet over the jam on each side.

Finish and serve

  1. Sprinkle sifted sugar over the top 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. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + apricottop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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 into the structure of the omelet as they cook, holding the filling inside.
Butter
Adds richness and helps brown the bottom of the omelet in the pan.
Jam
Adds sweetness and fruity flavor, and its moisture is held inside the folded eggs.

The step that matters

Cooking the bottom until firm and lightly browned. If the heat is too high the bottom browns before the eggs set, and if too low the top stays runny and the omelet will not fold cleanly. Medium heat lets the egg proteins set evenly before folding.

Swap the apricot

How well each one fits the dish's main ingredients (egg, butter):

  1. Lemonfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Apricotthe original

Fit is the average pairing score against egg, butter. 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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