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Dessert

Sweet Omelet

A sweet omelet made with eggs, sugar, rice flour, butter, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sweet Omelet

Ingredients

Directions

Prepare the batter

  1. Separate the yolks and whites of the eggs.

  2. Beat the yolks and mix in the rice flour and sugar.

  3. Beat the egg whites to stiff peaks and gradually fold them into the yolk mixture.

Cook the omelet

  1. Pour the mixture into a pan with melted butter and cook over medium heat until browned on the bottom.

  2. Hold the pan in front of the fire until browned on top.

  3. Transfer to a hot plate and sprinkle with sugar.

Fill and serve

  1. Warm the jam in the oven and pour it over one half of the omelet, then fold the other half over.

  2. Sprinkle with a little more sugar.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Whites trapped by whipping give the omelet its light, airy structure, while yolks add richness and set when cooked.
Rice flour
Provides a little starch to help the omelet hold together after folding.
Sugar
Sweetens the omelet and helps the surface brown as it cooks.
Melted butter
Adds fat for flavour and helps the bottom brown in the pan.
Jam
Adds sweetness and fruity flavour as the filling.

The step that matters

Folding the whites into the yolk mixture. Stiff whites hold a lot of air, and overmixing or deflating them makes the omelet dense instead of light. Fold gently and gradually so the air bubbles stay intact while the batter combines evenly.

“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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