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Oyster Omelet

A savory omelet made with oysters, eggs, milk, 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: 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 ↓

Oyster Omelet

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Beat the eggs with milk, salt, and pepper.

  2. Melt butter in a skillet over medium heat.

  3. Add oysters to the skillet and cook for 1-2 minutes.

Cook and serve

  1. Pour the egg mixture over the oysters and cook until set.

  2. Fold the omelet and 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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. 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
Set to form the omelet's structure as they cook.
Oysters
Provide the main flavor and tender texture inside the omelet.
Butter
Adds richness and helps keep the eggs from sticking to the skillet.
Milk
Adds moisture that keeps the eggs soft and tender when set.

The step that matters

Pour the egg mixture over the oysters and cook until set. Eggs turn firm at moderate heat, and cooking too hot or too long makes them tough and dry. Stop cooking once the surface is just set so the omelet stays tender.

“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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