Skip to main content
Main

Plain Sweet Omelet

A lightly sweetened omelet cooked with butter and sugar, finished under a salamander.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Plain Sweet Omelet

Ingredients

Directions

Prepare the mixture

  1. Beat the eggs (whites and yolks) in a bowl until well combined.

  2. Add the butter, broken into small pieces, and the sifted sugar. Stir well.

Cook and serve

  1. Heat 2 tablespoons of butter in an omelet pan until it sizzles.

  2. Pour in the egg mixture and stir until it begins to set.

  3. Fold the edges over to form an oval shape.

  4. Transfer to a dish.

  5. Brown it with a salamander.

  6. Sift sugar over.

  7. 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).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. 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 omelet together and gives it body.
Butter
Adds richness and fat, and helps the omelet cook without sticking in the pan.
Castor sugar
Adds sweetness and helps the top brown when browned under heat.

The step that matters

Pour in the egg mixture and stir until it begins to set. Eggs set at low temperatures, so heat that is too high makes the omelet tough and dry. Stirring only until it begins to set keeps the texture tender while the rest cooks gently.

“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.

More sweet omelet recipes

Souffle 7 See all 40 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes