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Oyster Omelette

A savory omelette made with eggs, cream, corn starch, salt, pepper, and broiled oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Oyster Omelette

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the omelette

  1. Beat the egg yolks well, adding the cream and corn-starch.

  2. Gently fold in the stiffly beaten egg whites.

  3. Heat the butter in a frying pan until hot but not browned.

  4. Pour the egg mixture into the pan and let it set at the edges.

  5. Loosen the edges with a knife and gently shake the pan until the center is almost set.

Finish and serve

  1. Top with the broiled oysters before serving.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites give the omelette its light, airy structure, while yolks set it into a tender body.
Corn-starch
Thickens the egg mixture slightly, helping it hold together and stay moist when cooked.
Oysters
Provide the main savoury filling and rich, briny flavour on top of the omelette.
Butter
Adds richness and flavour and helps keep the omelette from sticking to the pan.

The step that matters

Fold the whites gently and set the omelette slowly. Deflating the beaten egg whites loses the air that makes the omelette light. Cooking over moderate heat, with edges set and centre left nearly set, keeps it tender rather than tough or rubbery as the proteins tighten.

“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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