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Omelet, with Chicken Livers

A savory omelet made with sautéed chicken livers and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Omelet, with Chicken Livers

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean the chicken livers and remove any connective tissue.

  2. In a skillet, melt the butter over medium heat.

  3. Add the chicken livers and sauté until browned, about 5 minutes.

  4. In a bowl, beat the eggs with salt and pepper.

Cook and serve

  1. Pour the eggs over the livers in the skillet and cook until set, about 3 minutes.

  2. Fold the omelet in half and serve hot.

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

    Shared aroma: decanal (soap, orange peel).

  4. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

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

  5. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chicken livers
Provide the main savory, rich flavor and a tender, meaty filling when browned.
Eggs
Set when heated to form the structure that holds the omelet together.
Butter
Adds richness and helps the livers brown while keeping the pan surface lightly coated.

The step that matters

Sauté the chicken livers until browned. Browning develops rich, savory flavor through the Maillard reaction. Overcooking makes livers dry and grainy, so they should be cooked until just browned and no longer pink inside.

“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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