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Oyster Omelet

A savory omelet made with oysters, cream, and oyster liquor.

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 Omelet

Ingredients

Directions

Prepare

  1. Strain the oysters and cut them into small pieces with scissors.

  2. Melt the butter in a saucepan.

Make the sauce

  1. Add the eggs, oyster liquor, cream, and seasonings to the butter to make a white sauce.

  2. Cook the sauce over low heat until hot and creamy.

  3. Add the chopped oysters to the sauce and cook for a few minutes.

  4. Keep the sauce warm over boiling water while making the omelet.

Serve

  1. Pour the oyster mixture over the omelet 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

  4. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Thicken the sauce as they heat and add richness and body.
Oysters
Provide the main briny seafood flavor and tender chopped texture.
Butter
Fat that starts the white sauce and adds richness.
Cream
Adds moisture and richness, softening the sauce.
Oyster liquor
Adds briny flavor and moisture to the sauce.

The step that matters

Cook the sauce over low heat until hot and creamy. Egg proteins set and can curdle or turn grainy if the sauce gets too hot. Gentle heat lets the eggs thicken it smoothly while the cream and butter keep it silky.

“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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