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Omelette, Sweet

A sweet omelette made with beaten egg whites, yolks, butter, sugar, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Omelette, Sweet

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the eggs

  1. Separate the egg whites and yolks.

  2. Beat the egg whites to a stiff froth with the sugar.

  3. Mix the frothy egg whites lightly with the well-beaten yolks.

Cook and serve

  1. Melt the butter in an omelette pan over medium heat.

  2. Pour the egg mixture into the pan and stir quickly until it begins to set.

  3. Place the omelette pan in a 400°F (200°C) oven for 1-2 minutes to brown slightly.

  4. Shape the omelette, place warmed jam in the center, fold it over, and turn it onto a hot dish.

  5. Serve immediately.

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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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
Whites trapped in a stiff froth give the omelette its light, airy structure.
Butter
Melted butter in the pan adds richness and helps keep the omelette from sticking.
Castor sugar
Sugar stabilises the beaten egg whites and adds sweetness to the omelette.

The step that matters

Mix the whites into the yolks lightly. Overmixing knocks air out of the stiff egg whites, so the omelette turns dense instead of light and puffy. Fold gently to keep the foam intact.

“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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