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Omelet with Preserves

An omelet folded around currant jelly or fruit marmalade, sprinkled with fine sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and currant are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,856 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Omelet with Preserves

Ingredients

Directions

Make the omelet

  1. Break the eggs into a bowl and add salt and powdered sugar.

  2. Melt the butter in an omelet pan.

  3. Mix the eggs into the melted butter and stir until thickened.

  4. When the omelet sets, gather it to one side of the pan.

Fill and finish

  1. Place spoonfuls of currant jelly or fruit marmalade in the center.

  2. Roll the omelet to enclose the preserves and turn it out onto a dish.

  3. Shape it nicely, sprinkle with fine sugar, and glaze with a hot iron for decoration.

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 + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Eggs
Set into a soft, tender structure that forms the body of the omelet.
Butter
Adds richness and fat, and helps the eggs cook without sticking to the pan.
Currant jelly or fruit marmalade
Provides sweetness and fruity flavour in the filling, and moisture inside the rolled omelet.

The step that matters

Stirring the eggs into the melted butter. Eggs cook quickly once they meet hot fat. Stirring keeps the curds small and tender, while letting them sit still can make the bottom overcook and turn tough before the top sets.

Swap the currant

How well each one fits the dish's main ingredients (egg, sugar, butter):

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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