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Bacon or Ham Omelette

A quick omelette made with eggs, butter, and chopped bacon or ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and ham are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Bacon or Ham Omelette

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl.

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

Cook and serve

  1. Pour the eggs into the skillet and cook until set.

  2. Before folding, spread the chopped bacon or ham on one half of the omelette.

  3. Fold the omelette over and serve.

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 + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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 as they cook.
Butter
Adds richness and keeps the eggs from sticking to the skillet.
Bacon or ham
Adds savory flavor and chewy texture inside the omelette.

The step that matters

Cook the eggs until just set. Eggs turn firm and rubbery when overcooked, so removing them while still slightly moist keeps the omelette tender. Medium heat helps the proteins set gently without browning too quickly.

“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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