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The Preparation of Omelettes

A simple egg dish cooked in butter with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

The Preparation of Omelettes

Ingredients

Directions

Prepare the eggs

  1. Crack the eggs into a bowl and beat them well.

  2. Add a pinch of salt and mix thoroughly.

Cook and serve

  1. Heat a frying pan over medium heat and add butter.

  2. Pour the egg mixture into the pan and cook until set, folding once.

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into a delicate structure when heated, forming the body of the omelette.
Butter
Adds fat for richness and helps prevent the eggs from sticking to the pan.

The step that matters

Cook the eggs until just set. Egg proteins coagulate with heat, so overcooking makes the omelette tough and dry. Removing it while the surface is still slightly moist keeps it tender.

“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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