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Omelette Aux Truffles

A French omelette flavored with preserved and fresh truffles, finished with a demi‑glace reduction.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Omelette Aux Truffles

Ingredients

Directions

Make the omelette

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

  2. In a pan, melt butter and pour in the eggs, cooking until just set.

Make the truffle sauce

  1. In a separate saucepan, reduce the demi‑glace sauce by one third, then add sugar and the chopped truffles; boil for 3 minutes.

Assemble and serve

  1. Place the sliced truffles in the center of the omelette, then fold it over with a spoon.

  2. Transfer the omelette to a dish, glaze it, and pour the remaining sauce around 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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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 to form the body and structure of the omelette.
Demi-glace sauce
Reduces to a concentrated, glossy sauce that adds savoury depth.
Preserved truffles
Chopped into the reduced sauce to flavour it with concentrated truffle aroma.
Sliced truffles
Placed inside the omelette to add fresh truffle aroma and texture.
Sugar
Adds a little sweetness to balance the rich, savoury sauce.

The step that matters

Reducing the demi-glace sauce. Reducing concentrates the sauce's flavour and thickens it so it can glaze the omelette. If it is under-reduced it stays thin and runny, and if over-reduced it becomes too salty and sticky. Watch its consistency closely as it thickens.

“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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