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Sardine Omelet

A quick omelet made with mashed sardines, eggs, milk, salt, pepper, and butter.

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

Sardine Omelet

Ingredients

Directions

Prepare

  1. Remove the bones from the sardines and mash them.

  2. In a bowl, beat the eggs with milk, salt, and pepper.

Cook the omelette

  1. Heat butter in a skillet over medium heat.

  2. Pour the egg mixture into the skillet and cook until the edges begin to set.

  3. Add the mashed sardines on one half of the omelet.

  4. Fold the omelet over and cook until fully set.

  5. Serve hot.

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set to form the body of the omelette, holding the filling together.
Sardines
Provide the savory, rich filling and flavour of the dish.
Milk
Adds moisture and softness to the beaten eggs for a tender omelette.
Butter
Fat for frying that prevents sticking and adds richness and browning.

The step that matters

Cook the egg mixture over medium heat until the edges just set. Eggs turn firm and rubbery when overcooked. Cooking gently until the edges set while the centre stays slightly moist keeps the omelette tender before folding.

“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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