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Cheese Omelet

A cheese omelet baked in a water bath or double boiler for 30 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Make the batter

  1. Mix the flour with the milk until smooth.

  2. Beat the eggs and add the grated cheese to the mixture.

  3. Combine everything and beat briskly for several minutes.

Cook and serve

  1. Cook in individual dishes set in boiling water or in a double boiler for 30 minutes.

  2. Serve with ketchup or tomato sauce.

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. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Eggs
Bind the mixture and set into a tender, custard-like omelet when heated.
Flour
Thickens the mixture and gives the omelet a firmer, more stable body.
Milk
Adds moisture and softness, loosening the batter so it cooks gently.
Grated old cheese
Adds rich flavor and fat, and melts into the set egg mixture.

The step that matters

Cook gently in boiling water or a double boiler. Egg proteins set at moderate, steady heat. Gentle, indirect heat keeps the eggs tender and prevents curdling, toughness, or a rubbery texture.

“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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