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Cheese Omelette

A quick cheese omelette made with egg yolks, whites, cream, cheese, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelette

Ingredients

Directions

Prepare the mixture

  1. In a bowl, stir together the egg yolks, pepper, and salt.

  2. Add the cream and grated cheese, then gently fold in the egg whites.

Cook and brown

  1. Heat the butter in an omelette pan until warm.

  2. Pour the mixture into the pan, pushing it to one side with a spoon.

  3. When nearly thick, place the pan in the oven to brown.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Egg whites
Whipped or folded in, they give the omelette its light, airy structure.
Egg yolks
They enrich the mixture and help it set into a tender, custardy texture.
Grated cheese
Melts into the eggs, adding richness, flavour and a golden browned surface.
Cream
Adds moisture and richness, keeping the omelette soft and tender.
Butter
Fat in the pan that prevents sticking and adds flavour and browning.

The step that matters

Placing the pan in the oven. Move it only when the base is nearly set but the top is still moist. Egg proteins set with heat, so leaving it too long makes the omelette dry and rubbery, while too little heat leaves it runny.

“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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