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Corn Omelet

A quick omelet made with boiled corn pulp, eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Omelet

Ingredients

Directions

Prepare

  1. Cut and scrape the pulp from boiled corn.

  2. In a bowl, combine ½ cup corn pulp with 3 beaten eggs, salt, and pepper.

Cook and serve

  1. Melt butter in a skillet over medium heat.

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

  3. Fold the omelet and serve.

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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 structure that holds the omelet together when folded.
Corn pulp
Adds moisture and natural sweetness to the eggs.
Butter
Adds richness and helps keep the omelet from sticking to the skillet.

The step that matters

Pour the egg mixture into the skillet and cook until set. Eggs turn from liquid to firm as their proteins coagulate with heat. Cooking over medium heat until just set keeps the omelet tender; overcooking makes it dry and rubbery and can cause it to crack when folded.

“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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