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Omelet with Kidney

A savory omelet folded over sliced mutton kidney, seasoned with nutmeg and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Omelet with Kidney

Ingredients

Directions

Prepare the kidney

  1. Boil the kidney until cooked, then slice it thinly.

Make the omelet

  1. In a bowl, beat the eggs with flour, milk, nutmeg, and salt.

  2. Melt butter in a frying pan over medium heat.

  3. Pour the egg mixture into the pan and stir until it firms up.

  4. Place the kidney slices on top of the omelet and fold it over.

  5. Once cooked, slide the omelet onto a hot dish lined with a folded napkin 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into the structure of the omelet as they cook, holding it together.
All-purpose flour
Thickens the egg mixture slightly, giving a softer, less rubbery texture.
Milk
Adds moisture and makes the omelet more tender as it sets.
Mutton kidney
Main filling that adds rich, savory flavor and substance to the omelet.

The step that matters

Pour the egg mixture into the pan and stir until it firms up. Eggs set quickly over heat and overcooking makes them dry and tough. Stirring while the bottom is still liquid keeps curds small and the texture even before folding.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Parsleyfits less well

Fit is the average pairing score against mutton, egg, flour, milk, 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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