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Bread Omelet

A dish made by mixing bread crumbs with eggs and milk, then cooking the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 bread

  1. Fry the bread in butter until brown to make 1 cup of crumbs.

  2. Soften the crumbs with 1 egg yolk and ½ cup milk.

Make the omelet

  1. In a bowl, make an omelet with 4 egg yolks and 2 tablespoons milk.

  2. Beat the egg whites until stiff and fold them into the yolk mixture.

  3. Mix the moistened bread with the omelet mixture.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Butter + eggtop 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

Bread crumbs
Provide the body of the dish and absorb the milk and egg, giving a soft, custardy texture.
Butter
Fat that browns the bread, adding toasty flavor and richness.
Egg yolks
Add richness and help bind the mixture together as they set with heat.
Egg whites
Beaten until stiff, they trap air that lightens the mixture and helps it rise.
Milk
Adds moisture that softens the bread and keeps the mixture tender.

The step that matters

Fold the beaten egg whites gently. Beaten whites hold air bubbles that make the dish light. Stirring vigorously or for too long deflates the foam, so the mixture bakes dense instead of airy.

“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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