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Egg Omelet

A light omelet made with eggs, milk, flour, and salt, folded with beaten egg whites and cooked in a greased skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Egg Omelet

Ingredients

Directions

Make the batter

  1. Stir the yolks with flour and milk without beating.

  2. Beat the egg whites until stiff and fold them into the yolk mixture.

Cook and serve

  1. Cook in a greased skillet over medium heat until set.

  2. 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 trap air when beaten, giving the omelet its light, airy structure.
Flour
Starch thickens the yolk mixture slightly, helping the omelet hold together when cooked.
Milk
Adds moisture and softness, so the cooked omelet stays tender rather than dry.

The step that matters

Folding in the beaten whites. Whites must be beaten until stiff and folded gently into the yolks. Stirring or deflating them loses the trapped air, so the omelet cooks up flat and dense instead of light.

“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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