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 ↓
A Bacon Omelette
Ingredients
Directions
Prepare
Heat a clean pan over medium heat and add butter or oil.
In a bowl, lightly beat the eggs without overmixing.
Cook and serve
Pour the eggs into the pan and cook until the edges start to set.
Add the diced bacon just before folding the omelette.
Fold the omelette in half and cook for another minute.
Serve immediately.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set into the structure of the omelette when heated, forming its body.
- Previously cooked bacon
- Adds salty, savoury flavour and a chewy contrast to the soft eggs.
- Butter or oil
- Coats the pan so the eggs release cleanly and brown lightly.
The step that matters
Adding the eggs and folding. Lightly beaten eggs without overmixing keep the omelette tender, since overbeating incorporates excess air and can make it tough once cooked. Cooking until the edges just set, then folding, keeps the interior moist rather than dry and rubbery.
“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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