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Apricot Omelet

A fluffy omelet folded around apricot jam, finished with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and apricot are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Apricot Omelet

Ingredients

Directions

  1. Separate the whites from 6 eggs and beat them with the yolks of 6 eggs and a pinch of salt.

  2. Melt 2 tablespoons of butter in an omelet pan until it bubbles.

  3. Pour the egg mixture into the pan and stir until it begins to set.

  4. Fold the omelet and add as much apricot jam as will fit inside.

  5. Cook until the underside is nicely browned, then carefully lift it onto a serving dish.

  6. Sprinkle with powdered sugar and glaze with a hot salamander or shovel.

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 + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  5. 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
Whites and yolks set into a tender, structured omelet body when cooked.
Butter
Fat that coats the pan, prevents sticking, and browns the underside of the omelet.
Apricot jam
Adds sweetness and fruit flavor inside the folded omelet.

The step that matters

Stirring until the eggs begin to set. Stirring keeps the egg curds small and tender while the base sets. Letting it set too far before folding can make the omelet tough and dry.

Swap the apricot

How well each one fits the dish's main ingredients (egg, butter, sugar):

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits about as well
  4. Apricotthe original

Fit is the average pairing score against egg, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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