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Baked Omelet

A baked omelet made with milk, cornstarch, eggs, salt, 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 ↓

Baked Omelet

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Thicken the milk with cornstarch in a saucepan over low heat.

  2. Beat the yolks of the eggs with salt and stir into the thickened milk after it has cooled slightly.

Assemble and bake

  1. Beat the egg whites until very light and gently fold them into the mixture.

  2. Pour the mixture into a buttered dish or ramekins.

  3. Bake at 400°F (200°C) for about 25 minutes until puffy and brown.

Serve

  1. Serve immediately.

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. Milk + eggtop 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 enrich and set the custard base while whipped whites lighten and puff the omelet.
Milk
Provides the liquid base that cornstarch thickens into a smooth custard.
Cornstarch
Thickens the warm milk so it can hold the folded egg whites without collapsing.

The step that matters

Folding in the egg whites. Whites hold air only while whipped; stirring vigorously knocks the air out, so fold gently to keep the omelet light and puffy when baked.

“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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