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Omelet for Entire Family

A baked omelet made with egg whites, yolks, corn starch, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Omelet for Entire Family

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the batter

  1. In a bowl, beat the egg whites until stiff peaks form.

  2. In another bowl, mix the egg yolks, corn starch, milk, and salt until smooth.

  3. Gently fold the egg whites into the yolk mixture.

Bake

  1. Pour the mixture into a greased baking dish and bake for 20-25 minutes until set.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + corntop 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
Whipped whites trap air for lift, while the yolks add richness and help the mixture set.
Corn starch
Thickens the milk and egg mixture so it holds its shape when baked.
Milk
Adds moisture and body, keeping the omelet tender as the eggs cook.

The step that matters

Gently fold the egg whites into the yolk mixture. Whipped egg whites hold air bubbles that give the omelet its lift. Stirring or beating vigorously deflates them, leaving a dense, flat result. Use a broad, slow folding motion to keep the air in.

“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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