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Baked Omelet

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

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 ↓

Baked Omelet

Ingredients

Directions

Prepare the eggs

  1. Separate the egg whites from the yolks.

  2. Beat the egg whites until stiff.

  3. Add salt and the yolks to the beaten whites and mix for 30 seconds.

Make the batter

  1. In a hot frying pan, melt the butter.

  2. Combine milk, flour, and baking powder with the egg mixture and stir quickly.

Cook and serve

  1. Pour the mixture into the buttered pan and place it in the cooker between two hot discs.

  2. Cook for 10 minutes, then fold the omelet and serve on a warm dish.

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. Milk + flourtop 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
Whipped whites give the omelette its light, airy structure, and the yolks add richness.
Milk
Adds moisture and softness to the set egg mixture.
Flour
Helps thicken the mixture and gives it a more stable body.
Baking powder
Releases gas during cooking, helping the omelette rise and stay light.
Butter
Adds richness and helps prevent sticking while adding flavor and light browning.

The step that matters

Beating the egg whites until stiff. Egg whites must be beaten until they hold stiff peaks, because trapped air expands in the heat and gives the omelette its lift. Under-beaten whites produce a flat, dense result, and over-mixing later can deflate them.

“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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