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Savoury Omelet

A lightly seasoned egg mixture cooked with butter, herbs, onion, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Savoury Omelet

Ingredients

Directions

Prepare the mixture

  1. Break the eggs into a bowl and add the milk, flour, a little salt, and enough sweet herbs and onion to flavor the omelet.

  2. Beat the ingredients until well combined.

Cook and serve

  1. Melt the butter in a small frying pan over medium heat.

  2. Pour the egg mixture into the pan and shake it gently over the heat until the omelet is set and browned on the bottom.

  3. Fold the omelet, transfer it to a hot dish, 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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 a tender structure that holds the omelet together when folded.
Milk
Adds moisture so the eggs stay soft and tender rather than dry.
Flour
Thickens the egg mixture slightly, giving a more stable, less watery omelet.
Butter
Fat for the pan that helps prevent sticking and promotes browning on the bottom.
Onion
Adds savory aroma and flavor to the egg mixture.

The step that matters

Pouring and shaking over the heat. Eggs set quickly over medium heat, so shaking the pan gently keeps the bottom from overcooking and burning while the top stays moist. Removing it once set prevents the proteins from tightening and becoming rubbery.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

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