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Savoury Omelette

A quick omelette made with eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Savoury Omelette

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs until well mixed.

  2. Melt the butter in a skillet over medium heat.

Cook and serve

  1. Pour the eggs into the skillet and cook until the edges start to set.

  2. Gently lift the edges with a spatula, allowing uncooked eggs to flow underneath.

  3. Cook until the omelette is set but still slightly soft in the center.

  4. Fold the omelette in half and 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide the structure that sets into the tender body of the omelette as they cook.
Butter
Adds richness and keeps the eggs from sticking to the skillet while they cook.

The step that matters

Cook until set but still slightly soft in the center. Egg proteins set with heat, and overcooking tightens them into a dry, rubbery texture. Stopping while the center is still slightly soft keeps the omelette moist and 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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