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Baked Omelet

A baked omelet made with eggs, milk, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Baked Omelet

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the white sauce

  1. Melt the butter in a saucepan.

  2. Add the flour and seasonings, and combine thoroughly.

  3. Slowly add the hot milk to the mixture.

Make the batter

  1. Separate the eggs; beat the yolks and mix with the white sauce.

  2. Beat the egg whites until stiff, then fold them into the yolk mixture gently.

  3. Pour the mixture into a greased baking dish.

Bake and serve

  1. Bake in a 350°F (175°C) oven for 20 to 30 minutes.

  2. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks thicken the sauce and whites, beaten stiff, lighten the mixture as it sets.
Butter
Fat that cooks the flour into a smooth base and adds richness.
Flour
Thickens the milk into a white sauce that gives the omelet body.
Milk
Forms the liquid base of the white sauce, adding moisture and softness.

The step that matters

Folding in the egg whites. Beaten whites trap air that makes the omelet rise; stirring them in roughly deflates the foam and leaves a dense result. Fold gently so the air stays in the mixture.

“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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