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Sweet Omelet, with Jam

A sweet omelet folded around apricot jam and 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 ↓

Sweet Omelet, with Jam

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare

  1. Separate the whites of 4 eggs from the yolks of 6 eggs.

  2. Beat the egg whites and yolks together with a pinch of salt.

  3. Melt butter in an omelet pan.

Cook and serve

  1. Pour the egg mixture into the pan once the butter is melted.

  2. When the eggs are set, fold the omelet and add apricot jam inside.

  3. Turn the omelet onto a plate, sprinkle with powdered sugar, and glaze with a salamander.

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
Coagulate as they cook, giving the omelet its structure and soft, set texture.
Butter
Adds richness and flavor, and helps keep the eggs from sticking to the pan.
Apricot jam
Adds sweetness and fruity flavor, and moisture against the cooked eggs.

The step that matters

Folding the omelet once the eggs are set. Egg proteins set as they heat, and overcooking squeezes out moisture and makes them tough and dry. Fold while the surface is still soft and moist, so the jam stays warm and the omelet stays tender.

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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