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Omelet with Oysters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and oyster are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelet with Oysters

Ingredients

Directions

  1. Heat a pan over medium heat.

  2. In a bowl, beat the egg whites vigorously into the yolks until smooth.

  3. Pour the egg mixture into the pan.

  4. Detach the edges of the omelet with a knife as it cooks.

  5. When the omelet is firm, place the hot oysters in the center.

  6. Fold the omelet, then dish it up 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 + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

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

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