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Nice Omelet

A light omelet made with soda crackers, eggs, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Nice Omelet

Ingredients

Directions

Prepare the batter

  1. Roll the soda crackers very finely.

  2. Add enough milk to moisten the mixture nicely.

  3. In a bowl, beat the yolks of the eggs and add to the cracker mixture.

  4. In another bowl, beat the egg whites to a stiff froth and fold them into the mixture just before cooking.

Cook and roll

  1. Heat a buttered griddle and spread the mixture in thin cakes.

  2. Cook until the underside is brown, then roll up the omelet.

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).

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

What each ingredient does

Eggs
Yolks bind the cracker mixture and whites, whipped to a stiff froth, lighten it so it rises and sets softly.
Soda crackers
Finely rolled crackers form the body of the omelet and absorb milk to give a tender, moist texture.
Milk
Moistens the cracker crumbs so the mixture spreads and cooks evenly instead of drying out.
Butter
Greases the griddle so the thin cakes release cleanly and brown on the underside.

The step that matters

Fold the whipped egg whites in just before cooking. Whipped egg whites are full of trapped air that deflates over time. Folding them in right before cooking keeps the mixture light, so the cakes puff and stay tender instead of turning dense and flat.

“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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