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Baked Omelette

A baked dish of beaten eggs seasoned with salt and pepper, cooked in a butter‑greased pan until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baked Omelette

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Baked Omelette

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease a baking dish with butter.

Make the omelette

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

  2. Season with salt and pepper.

  3. Pour the egg mixture into the prepared dish.

Bake and serve

  1. Bake for 20-25 minutes or until set and lightly golden.

  2. Serve warm.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. 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
Set into a firm, tender custard structure as they cook, forming the body of the omelette.

The step that matters

Bake until just set. Egg proteins coagulate with heat, so pulling the dish once the centre is set but not dry keeps the texture tender rather than rubbery or weeping.

“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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