Skip to main content
Breakfast

Omelet, Sweet

A lightly sweetened egg dish cooked with butter and served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Omelet, Sweet

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 ↓

Omelet, Sweet

Ingredients

Directions

  1. Beat the eggs well and add the salt, sugar, and cream or milk.

  2. Heat the butter in an omelette pan.

  3. Pour in the eggs and stir with a spoon or fork until they begin to set.

  4. Fold the omelet towards the side of the pan in the form of a crescent.

  5. Cook for 1 minute longer, then turn onto a hot dish.

  6. Dredge with castor sugar 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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 a delicate structure when heated, forming the body of the omelet.
Butter
Coats the pan so the eggs release cleanly and add richness to the flavor.
Cream or milk
Adds moisture that keeps the cooked eggs soft and tender rather than dry.
Castor sugar
Adds sweetness that contrasts with the savory-leaning egg base and browns lightly on contact.

The step that matters

Stir the eggs until they just begin to set, then fold. Eggs turn tough and dry when overcooked. Stopping at the point where the eggs are only partly set lets residual heat finish cooking them, keeping the omelet tender before it 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.

More sweet omelet recipes

Souffle 7 See all 40 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes