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Omelette Aux Huitres

An omelette made with eggs, milk, butter, and oysters, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelette Aux Huitres

Ingredients

Directions

Prepare the eggs

  1. In a bowl, whisk together the eggs, milk, salt, and pepper.

Cook the omelette

  1. Melt the butter in a skillet over medium heat.

  2. Pour the egg mixture into the skillet and cook until the edges begin to set.

  3. Add the oysters to one half of the omelette.

  4. Fold the omelette in half and cook until fully set.

  5. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 the structure of the omelette as they cook, holding it together.
Milk
Adds moisture, keeping the eggs tender rather than dry and rubbery.
Oysters
Provide the main filling and a briny, savory flavor in the omelette.
Butter
Adds richness and helps prevent the eggs from sticking to the skillet.

The step that matters

Pour the egg mixture and cook until the edges begin to set. Egg proteins set quickly over medium heat. Cooking gently keeps the omelette tender; too much heat makes eggs tough and rubbery and can scorch the butter before the omelette is 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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