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Bread Omelette

A baked omelette made with flour, milk, eggs, and bread slices, topped with raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Omelette

Ingredients

Directions

Prepare

  1. Mix the flour with a little milk until smooth.

  2. Beat the eggs, add salt, and mix with the quart of milk.

  3. Slice the roll and fry the slices in butter.

Assemble and bake

  1. Place the fried slices on a dish and sprinkle with raisins.

  2. Pour the egg and milk mixture over the slices and bake until set.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 when baked, binding the milk and bread into a custard-like structure.
Milk
Provides moisture that cooks with the eggs into a soft, tender custard.
Flour
Thickens the milk mixture slightly, giving it body and a smoother texture.
Roll
Forms the base that soaks up the egg mixture and holds its shape.

The step that matters

Pour the egg and milk mixture over the slices and bake until set. Eggs set when proteins coagulate with heat. Baking until just set keeps the custard tender; overbaking makes it firm, dry and grainy.

Swap the raisin

How well each one fits the dish's main ingredients (flour, milk, egg, butter):

  1. Vanillafits about as well
  2. Raisinthe original
  3. Figfits less well
  4. Coconutfits less well

Fit is the average pairing score against flour, milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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