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Omelette Aux Coetfx-tuees, or Jam Omelet

A French omelet folded over jam, cooked until firm and lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and apricot are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Aux Coetfx-tuees, or Jam Omelet

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs until well mixed.

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

Cook and serve

  1. Pour the eggs into the pan and cook until the bottom is firm and lightly browned.

  2. Spread the jam over the omelet while it is still flat in the pan.

  3. Carefully fold the omelet in half and serve immediately.

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 + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + apricottop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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 omelet as they cook, holding it together when folded.
Butter
Adds richness and fat that helps the eggs brown lightly and release from the pan.
Jam
Adds sweetness and fruity flavour that contrasts with the savoury eggs.

The step that matters

Cook the eggs until the bottom is firm and lightly browned. If the bottom is still wet, the omelet will tear when folded and the jam will run out. Cooking over medium heat sets the eggs gently and browns them without scorching.

Swap the apricot

How well each one fits the dish's main ingredients (egg, butter):

  1. Lemonfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Apricotthe original

Fit is the average pairing score against egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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