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Omelette Aux Huitres

A French omelette made with oysters, butter, cream, pepper, and sea salt, garnished with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Omelette Aux Huitres

Ingredients

Directions

Prepare the oysters

  1. Clean the oysters thoroughly.

  2. Combine 9 oysters with butter and a little of their liquor.

  3. Add pepper and cook gently.

  4. Beat the remaining oysters lightly with cream.

  5. Season with salt.

Make the omelette

  1. Melt a little butter in a frying pan.

  2. Add the oyster mixture.

  3. Once the omelette is cooked, place it in a hollow dish.

  4. Arrange the cooked oysters around the omelette.

  5. Pour their liquor over it.

  6. Garnish with toasted bread.

  7. Serve very 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Oysters
Provide the main flavour and texture, with their liquor adding a briny moisture.
Butter
Adds richness and carries flavour, and helps the oysters cook gently in the pan.
Cream
Adds moisture and softness to the beaten eggs-free mixture, keeping the omelette tender.

The step that matters

Cook the oysters gently. High heat toughens oysters quickly and makes them rubbery, so they should cook gently in butter until just firm.

“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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