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Easy Baked Omelet

A baked omelet made with eggs, flour, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Easy Baked Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Beat the egg whites until stiff.

  3. In a separate bowl, mix the egg yolks with flour, milk, and salt until well blended.

  4. Gently fold the beaten egg whites into the yolk mixture.

Bake and serve

  1. Melt the butter in an omelet pan and pour the mixture in.

  2. Bake for about 20 minutes.

  3. Turn the omelet onto a hot platter 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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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
Whites trap air for lift, while yolks add richness and help set the omelet.
All-purpose flour
Gives the yolk mixture body so the omelet holds its shape after baking.
Milk
Adds moisture and softness to the batter as it bakes.
Butter
Adds fat for flavor and helps the omelet brown in the pan.

The step that matters

Folding the beaten egg whites. Fold gently so the air trapped in the stiffly beaten whites stays in the batter. Deflating it loses the lift that makes the omelet puffy when baked.

“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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