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Fondu Au Fromage

A quick cheese omelette made with eggs, cheese, milk, and butter, served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fondu Au Fromage

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs together until light.

  2. Add salt, pepper, grated cheese, and milk.

Cook and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Pour in the egg mixture and stir until smooth and thick like batter.

  3. Serve immediately on buttered toast.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Eggs
Provide the structure that sets into the omelette as they cook.
Grated cheese
Adds savoury flavour and richness, and melts into the eggs.
Milk
Adds moisture and softness so the omelette stays tender.
Butter
Coats the pan to prevent sticking and adds richness and browning.

The step that matters

Pour in the egg mixture and stir until smooth and thick like batter. Eggs set quickly from the proteins coagulating under heat. Stirring while the mixture is still fluid keeps curds small and the texture smooth rather than rubbery or scrambled.

“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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