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Eggs and Omelets

A simple egg dish cooked with savory, flour, milk, and toast garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Eggs and Omelets

Ingredients

Directions

Make the base

  1. Combine salt, pepper, and chopped savory in a pot.

  2. Bring the mixture to a boil.

  3. Dissolve 1 tablespoon of flour in a little cold milk.

  4. Stir the mixture into the boiling mixture.

  5. Cook until thick like cream.

Finish and serve

  1. Add the minced eggs.

  2. Stir gently for a few moments.

  3. Serve garnished with sippets of toast.

  4. Optionally add flavors such as mushrooms, truffles, catsup, essence of shrimps, or shredded anchovy.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Thickens the milk mixture so it turns creamy as it cooks.
Minced eggs
Set gently in the hot mixture, adding body and richness to the dish.

The step that matters

Cook until thick like cream. Flour thickens only when the mixture is hot enough and stirred while it cooks. Stopping too early leaves it thin, and cooking too hard can make it lumpy.

“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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