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Sweet Omelette

A lightly sweetened omelette folded with jam, made from beaten egg whites and yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Sweet Omelette

Ingredients

Directions

Prepare the batter

  1. Separate the yolks and whites of the eggs.

  2. Mix the yolks with enough sifted sugar to sweeten and add the cornflour mixed with the cream or milk.

  3. Beat the egg whites to stiff peaks.

  4. Gently fold the egg whites into the yolk mixture.

Cook and serve

  1. Pour the mixture into a greased frying pan and cook for 2-3 minutes over medium heat.

  2. When golden brown, spread jam over one half and fold the omelette.

  3. Serve warm.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + raspberrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

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

  4. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  5. 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
Whites trap air when beaten, giving the omelette its light, airy structure, while yolks add richness and set when cooked.
Cornflour
Starch thickens the yolk mixture and helps the omelette stay tender and hold together when folded.
Cream or milk
Adds moisture and softness, keeping the omelette tender rather than dry.
Raspberry or strawberry jam
Adds sweetness and fruity flavour in the filling.

The step that matters

Folding the egg whites into the yolk mixture. Folding gently keeps the air trapped in the stiffly beaten whites. Stirring or deflating them makes the omelette dense and flat instead of light.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberrythe original
  4. Coconutfits about as well

Fit is the average pairing score against egg, sugar, cream, 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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