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Oyster Omelette

A savory omelette made with chopped oysters, eggs, flour, milk, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Omelette

Ingredients

Directions

Prepare the batter

  1. In a bowl, beat the eggs and mix in the chopped oysters.

  2. Add the flour and a little milk to achieve a smooth consistency.

  3. Season with pepper and coarse sea salt.

Cook and serve

  1. Cook in a hot greased skillet until set, then 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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Set when heated, giving the omelette its structure and body.
Flour
Thickens the beaten eggs, giving a smoother, sturdier texture when cooked.
Milk
Adds moisture and loosens the batter, keeping the omelette tender.
Oysters
Provide the briny, seafood flavour that defines the dish.

The step that matters

Cook until just set in a hot greased skillet. Egg proteins tighten as they heat, so overcooking squeezes out moisture and leaves the omelette tough and rubbery. Removing it once just set keeps it 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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