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Quaker Omelet

A fluffy omelet made with eggs, cornstarch, milk, salt, and butter, folded and cooked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Quaker Omelet

Ingredients

Directions

Prepare

  1. Heat a good-sized omelet or frying pan with a lid.

  2. Beat the yolks of the eggs, salt, and cornstarch together.

  3. Beat the egg whites to a stiff froth and fold into the yolk mixture.

  4. Add the milk and mix well.

Cook and serve

  1. Butter the hot pan with the tablespoon of butter.

  2. Pour the mixture into the pan and cover with the lid.

  3. Cook on low heat for about 7 minutes until browned.

  4. Fold the omelet and serve on a hot dish, optionally with cream sauce around it.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Whipped whites give the omelet lift and a light, airy structure, while the yolks add richness.
Cornstarch
Stabilises the egg mixture so the omelet stays tender and soft rather than rubbery.
Milk
Adds moisture and softness to the egg mixture, keeping the omelet tender.
Butter
Greases the hot pan to prevent sticking and adds richness and browning on the surface.

The step that matters

Folding the whites into the yolk mixture. Whites hold air only when whipped to stiff froth; overmixing or deflating them while folding loses the lift that makes the omelet light.

“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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