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Omelette, Sweet

A lightly sweetened omelette folded over jam and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette, Sweet

Ingredients

Directions

Prepare the egg

  1. Whisk the eggs in a bowl.

  2. Mix in the sugar, salt, and milk.

Cook the omelette

  1. Heat an omelette pan until hot.

  2. Add the fat or oil and wait until it bubbles.

  3. Pour in the egg mixture and stir until lightly set.

  4. Brown slightly on one side.

Fill and serve

  1. Turn out onto a hot dish, spread hot jam in the middle, and fold the edges over.

  2. Dust with sugar 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Set to form the body of the omelette and give it structure when cooked.
Sugar
Adds sweetness and helps the omelette brown lightly on the surface.
Milk
Adds moisture, keeping the cooked egg tender rather than dry.
Fat or oil
Prevents sticking and helps the surface brown evenly in the hot pan.

The step that matters

Pour in the egg mixture and stir until lightly set. Eggs set quickly when hot and turn tough and dry if overcooked. Stirring keeps the curds small and soft, and the omelette should still look slightly moist when folded.

“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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