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Omelet. No. 1

A savory omelet made with sautéed onions, butter, flour, and hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet. No. 1

Ingredients

Directions

Make the onion base

  1. Combine sliced onions and butter in a stewpan.

  2. Cover and cook until onions are done, stirring occasionally.

  3. Stir in enough flour to create a stiff paste.

  4. Gradually add water or milk until mixture reaches thickness of good cream.

  5. Season with pepper and salt.

Finish the filling

  1. Prepare hard-boiled eggs by shredding or cutting them into halves or quarters.

  2. Add prepared eggs to onion mixture and stir to combine.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Onions
Soften into sweet, mellow flavor that forms the body of the filling.
Butter
Cooks the onions gently and adds richness and a rounded flavor.
Flour
Thickens the mixture into a stiff paste that holds the filling together.
Hard-boiled eggs
Add substance and body, giving the filling a firm, creamy texture.

The step that matters

Gradually add water or milk. Flour thickens as it is hydrated, so adding liquid slowly lets you judge when the mixture reaches the thickness of good cream. Adding it all at once can leave lumps or an overly thin or stiff result.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, milk, pepper, egg. 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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