Skip to main content
Breakfast

Omelette Au Sucre

A lightly sweetened omelette cooked with sugar and cream, finished with powdered sugar.

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

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 ↓

Omelette Au Sucre

Ingredients

Directions

Prepare the eggs

  1. Break the eggs into a saucepan and add the sugar and cream.

Cook the omelette

  1. Heat the butter in an omelette pan until hot but not discolored.

  2. Pour the egg mixture into the pan and cook as for a herb omelette.

Finish and serve

  1. Turn the omelette onto a dish, sprinkle with powdered sugar, and caramelize the top until golden.

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

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 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 to form the body of the omelette, giving it structure and a tender texture.
Cream
Adds moisture and richness, keeping the cooked eggs soft and tender.
Sugar
Adds sweetness and helps the top brown when caramelized.
Butter
Fats the pan so the omelette releases cleanly and adds flavor and browning.

The step that matters

Heat the butter until hot but not discolored. Butter that is too hot browns and burns, giving bitter flavor and a scorched surface. Heating it just until hot lets the eggs set gently and stay tender.

“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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes