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Cheese Omelette

A baked cheese omelette with cracker crumbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Cheese Omelette

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine the grated cheese and cracker crumbs.

  3. Add melted butter and mix well.

  4. In another bowl, beat the egg yolks and whites separately.

Make the mixture

  1. Fold the beaten egg whites into the cheese mixture.

  2. Add milk to moisten and season with salt.

  3. Pour the mixture into a greased baking dish.

Bake

  1. Bake in the preheated oven until set and golden.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + eggtop 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
Whites are beaten and folded in for lift, while yolks add richness and help set the custard.
Grated cheese
Provides flavor and fat, and its proteins help the mixture set when baked.
Cracker crumbs
Add bulk and starch that absorb moisture and give the dish a light, tender body.
Melted butter
Adds fat for richness, moisture and a smoother texture in the baked mixture.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten to peaks. Folding gently keeps that air in, so the dish rises and stays light instead of deflating into a dense mass.

“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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