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Savoury Omelette

A baked omelette made with eggs, pepper, salt, herbs, and fried fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Savoury Omelette

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the eggs

  1. Separate the egg whites and yolks into two dry bowls.

  2. Add pepper, coarse sea salt, and mixed herbs to the yolks and beat with a fork.

  3. Add a few grains of salt to the whites and beat until stiff.

  4. Gently fold the yolks into the beaten whites.

Cook and serve

  1. Heat fat in a frying pan, pour the egg mixture into the center, and place in a hot oven at 400°F (200°C).

  2. When the omelette is set, slip it onto a hot dish and serve.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Whites beaten to stiff foam trap air and give the omelette its light, airy structure.
Egg yolks
Yolks add richness and fat, and are folded into the whites to keep the mixture tender.

The step that matters

Folding the yolks into the beaten whites. Beaten egg whites hold air that gives the omelette its lift. Folding gently, rather than stirring, keeps that air from collapsing, so the omelette stays light when it sets.

“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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