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Omelet with Kidney of Veal

A cooked egg mixture with minced veal kidney, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet with Kidney of Veal

Ingredients

Directions

Prepare

  1. Beat the eggs well and add a little salt.

  2. Melt the butter in a frying pan.

Cook the omelette

  1. Pour in the egg mixture and add the minced kidney.

  2. Season with pepper and a little more salt.

  3. Fry gently, keeping the middle moist.

  4. When done, roll it onto a knife and serve hot.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 the structure of the omelette as they cook, holding the filling together.
Butter
Adds richness and keeps the omelette from sticking to the frying pan.
Roasted veal kidney
Provides the main savoury filling, adding meaty flavour and texture to the eggs.

The step that matters

Fry gently, keeping the middle moist. High heat toughens and over-sets egg proteins, making the omelette rubbery and dry. Gentle heat lets the eggs set softly while the centre stays moist.

“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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