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Omelette with Truffles

A simple omelette folded around diced truffles and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and truffle are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,604 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Omelette with Truffles

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl until well mixed.

  2. In a separate bowl, combine the diced truffles with the sauce.

Cook and serve

  1. Pour the egg mixture into a hot skillet and cook until the edges begin to set.

  2. Add the truffle mixture to the center of the omelette.

  3. Fold the omelette over the filling and cook for another minute.

  4. 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. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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, holding the filling inside.
Truffles
Provide the main aroma and earthy flavour of the dish.

The step that matters

Pour the egg mixture into a hot skillet and cook until the edges begin to set.. Eggs cook quickly and turn rubbery if overheated. Cooking until the edges just set while the centre stays slightly moist keeps the omelette 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.

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