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Omelette Baveuse

A lightly cooked French omelette made with eggs, pepper, salt, water, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelette Baveuse

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl and add pepper, salt, and water. Beat well.

  2. Melt the butter in a frying pan over medium heat.

Cook and serve

  1. Pour the beaten eggs into the pan, keeping it away from direct heat.

  2. Continuously stir the eggs, ensuring the center remains soft.

  3. Gather the edges and roll the omelette before it overcooks.

  4. Transfer to a dish without spilling.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 soft structure that forms the body of the omelette.
Butter
Adds richness and fat, and helps keep the eggs from sticking to the pan.
Water
Adds moisture, keeping the cooked eggs tender rather than dry.

The step that matters

Continuously stir the eggs, ensuring the center remains soft.. Egg proteins set and toughen as they heat. Stirring keeps curds small and moving, so the center stays soft before it overcooks.

“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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