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A Sweet Omelette

A sweet omelette rolled with jelly and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and currant are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,856 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

A Sweet Omelette

Ingredients

Directions

Make the omelette

  1. Beat the eggs until frothy, then mix in the powdered sugar.

  2. Heat the butter in a frying pan.

  3. Pour in the eggs and shake the pan gently from side to side until the omelette sets and curls at the edges.

  4. Remove from heat, cover with jelly, and roll up the omelette.

Serve

  1. Place on a hot dish, sift powdered sugar over it, and 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. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Eggs
Set into a delicate structure that forms the omelette's body when heated.
Butter
Fat that coats the pan, preventing sticking and adding a rich flavour.
Currant or other jelly
Adds sweetness and a fruity flavour inside the rolled omelette.
Powdered sugar
Sweetens the eggs and dissolves easily, giving a light sweetness to the finished omelette.

The step that matters

Shaking the pan while the eggs set. Moving the pan keeps the egg moving so it cooks into soft, tender curds and a thin sheet rather than a dense, overcooked layer. Stopping too early leaves it runny, while overcooking makes it tough and hard to roll.

Swap the currant

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

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar, 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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