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 ↓
Kidney Omelet
Ingredients
Directions
Prepare the filling
Remove the membranes from the kidneys and slice them.
In a pan, melt butter and sauté the kidneys until cooked.
Make and serve the omelette
Beat the eggs in a bowl and season with salt and pepper.
Pour the eggs over the kidneys in the pan and cook until set.
Fold the omelet and serve hot.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Egg + peppertop 33% of all pairsSmell alikelowCooked 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
- Kidneys
- Provide the main savoury filling and meaty texture for the omelette.
- Eggs
- Set into the soft body that wraps around the kidneys, giving the omelette its structure.
- Butter
- Adds richness and helps sauté the kidneys without sticking.
The step that matters
Cooking the kidneys until just cooked. Kidneys turn tough and rubbery when overcooked, so they should be sautéed only until done before the eggs go in.
“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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