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Omelet with Kidneys

A dish of eggs mixed with roasted calf kidney, cooked like a plain omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Omelet with Kidneys

Ingredients

Directions

Prepare the kidney

  1. Roast the calf's kidney until cooked through.

  2. Finely chop the roasted kidney.

Make the omelet

  1. Beat the eggs in a bowl and mix in the chopped kidney.

  2. Cook the mixture in a skillet as you would for a plain omelet.

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

What each ingredient does

Calf's kidney
Provides the main filling and rich, meaty flavor in the omelet.
Eggs
Set when cooked to bind the chopped kidney and form the omelet's body.

The step that matters

Roast the kidney until cooked through. Kidney must reach a fully cooked interior before it is chopped and mixed into raw egg, since the egg cooks only at the surface of the pan and will not reliably heat the meat itself.

“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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