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Bread Omelet

A quick omelet made with bread crumbs, egg, milk, butter, salt, pepper, and cooked in a skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Bread Omelet

Why it works: Bread and butter 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 ↓

Bread Omelet

Ingredients

Directions

Prepare the mixture

  1. Soak the bread crumbs in milk for 10 minutes.

  2. Add the soaked crumbs to the beaten egg yolk along with salt and pepper.

  3. Gently fold in the beaten egg white.

Cook

  1. Melt 4 teaspoons of butter in a skillet over medium heat.

  2. Pour the mixture into the skillet and cook until set.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (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

Egg
Sets into the omelette's structure and adds richness, with the separately beaten white adding lightness.
Stale bread crumbs
Soak up milk and add body, giving the omelette a soft, tender texture.
Milk
Moistens the crumbs so they soften and blend into the egg mixture.
Butter
Adds fat for flavor and helps the omelette brown lightly in the skillet.

The step that matters

Gently fold in the beaten egg white. Egg whites hold air when beaten. Stirring vigorously deflates them, so folding gently keeps the omelette light instead of dense and rubbery.

“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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