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Jam Omelet

A sweet omelet made with jam, eggs, and optional sugar and vanilla, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raspberry and vanilla work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 950 recipes. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

Jam Omelet

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs until well mixed.

  2. Add the jam, sugar, and vanilla, and mix until combined.

Cook and serve

  1. Heat butter in a pan over medium heat.

  2. Pour the egg mixture into the pan and cook until the bottom is set.

  3. Place the pan in front of the fire to brown the top without flipping.

  4. Carefully slide the omelet onto a hot dish and serve.

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. Raspberry + vanillatop 2% of all pairs
    Smell alikemoderate
    Cooked together950 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Raspberry + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 into the structure of the omelette as they cook, holding the jam inside.
Jam
Adds sweetness and fruity flavour, and its moisture keeps the omelette tender.
Butter
Fat for frying that adds flavour and helps the omelette brown lightly.

The step that matters

Cook until the bottom is set before browning the top. Eggs set through heat, and cooking the base until firm lets the omelette hold together. Pushing it to brown the top too early can leave the centre runny or cause the base to scorch.

“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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