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Feenck Omelet

A light omelet made with milk, butter, bread crumbs, egg yolks, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Feenck Omelet

Ingredients

Directions

Make the base

  1. Melt the butter in the boiling milk.

  2. Pour the milk mixture over the bread crumbs.

  3. Add salt, pepper, and the beaten egg yolks; mix thoroughly.

Finish and cook

  1. Gently fold in the stiffly beaten egg whites.

  2. Fry in hot butter until almost done, then fold into a half-moon shape.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Egg whites
Stiffly beaten whites trap air, giving the omelet a light, airy texture.
Egg yolks
Yolks add richness and help bind the mixture while setting.
Bread crumbs
Soaked in milk, they add body and moisture to the omelet.
Butter
Adds richness and flavor, and browns the surface when frying.

The step that matters

Gently fold in the stiffly beaten egg whites. Folding gently keeps the air bubbles in the beaten whites. Stirring or deflating them makes the omelet dense rather than light and fluffy.

“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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