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Cheese Omelet

A quick omelet made with eggs, soda crackers, grated cheese, and fried in butter or other fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Break the crackers into small pieces.

  2. Pour enough boiling water or milk over them to soften.

  3. Beat the eggs well, separating the whites from the yolks for a lighter omelet.

  4. Add the softened crackers and grated cheese to the eggs.

Cook

  1. Heat the butter or fat in a pan until very hot.

  2. Pour the mixture into the pan.

  3. Fry until light brown.

  4. Turn the omelet over.

  5. Fry the other side until cooked through.

  6. Alternatively, bake in a 400°F (200°C) oven.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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
Set to form the body of the omelet and bind it together.
Soda crackers
Soften and add body, giving the omelet a tender, lightly starchy texture.
Grated cheese
Melts into the egg mixture, adding richness and savory flavor.
Butter or other fat
Conducts heat in the pan and helps the omelet brown lightly on the surface.

The step that matters

Heat the fat until very hot before pouring in the mixture. A very hot pan sets the outside of the egg quickly and promotes light browning, while a cool pan lets the omelet stick and cook unevenly.

“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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