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A Sweet Omelette

A sweet omelette made with sugar, eggs, and jam, folded and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

A Sweet Omelette

Ingredients

Directions

Make the omelette

  1. Beat the sugar with the eggs until well combined.

  2. Cook the omelette in a hot pan until nearly done.

Fill and serve

  1. Spread a little jam evenly over the omelette.

  2. Fold the omelette over the jam.

  3. Transfer the omelette to a hot dish.

  4. Sprinkle with additional pounded loaf sugar.

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. Sugar + eggtop 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 to form the body of the omelette as they cook in the hot pan.
Pounded loaf sugar
Adds sweetness and dissolves into the beaten eggs before cooking.
Jam
Adds sweetness and fruit flavour inside the folded omelette.

The step that matters

Cook the omelette in a hot pan until nearly done. Eggs set quickly in a hot pan, and overcooking makes them dry and rubbery. Stopping while the top is still slightly moist lets residual heat finish the set and keeps the omelette tender when folded.

“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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