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Omelette Aux Coneituees

An omelette folded over preserves, dusted with sugar and briefly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Aux Coneituees

Ingredients

Directions

Make the omelette

  1. In a bowl, whisk the eggs and sugar until well combined.

  2. Heat a non-stick skillet over medium heat and pour in the egg mixture.

  3. Cook until the edges set, then fold the omelette in half.

  4. Add preserves to one side of the omelette.

Finish and serve

  1. Dust the top with additional sugar and briefly brown under a broiler or with a kitchen torch.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 into a structure that holds the folded omelette together.
Sugar
Adds sweetness and helps the top brown when dusted and browned.
Preserves
Provide sweetness, fruit flavor and moisture inside the omelette.

The step that matters

Cook until the edges set, then fold. Cooking over medium heat lets the edges set while the center stays soft. Folding too early, before the eggs have set, can tear the omelette or leave it runny and hard to fold.

“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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