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Omelette

A butter omelette topped with strong veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg 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 ↓

Omelette

Ingredients

Directions

Cook the omelette

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

  2. Add the eggs and stir continuously until the mixture thickens.

  3. Once the underside is browned, fold the omelette in half.

Serve

  1. Transfer to a dish and pour strong veal gravy over it.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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

Butter
Adds richness and fat, and helps keep the eggs from sticking to the pan.
Eggs
Set into the structure of the omelette as they cook, forming its body.
Strong veal gravy
Adds savoury flavour and moisture over the finished omelette.

The step that matters

Stirring the eggs until they thicken. Eggs set through gentle heat and constant movement. Stirring keeps curds small and tender, while letting the mixture sit too long over heat can make it tough and dry.

“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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