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Quaker Omelet

A light, fluffy omelet made with eggs, milk, cornstarch, salt, and butter, folded and served with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Quaker Omelet

Ingredients

Directions

Prepare

  1. Heat an omelet pan and a closely fitting cover.

  2. Beat the yolks of the eggs with cornstarch and salt.

  3. Beat the egg whites to a stiff froth and fold into the yolk mixture.

  4. Stir in the milk.

Cook and serve

  1. Melt the butter in the hot pan, then pour in the mixture.

  2. Cover and cook on low heat for about 7 minutes until browned but not burned.

  3. Fold the omelet, turn it onto a hot dish, and serve with cream sauce.

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Whites whipped to a stiff froth give the omelet its light, airy structure, and the yolks add richness.
Cornstarch
Stabilises the yolk mixture so the omelet stays tender and does not weep or collapse.
Milk
Adds moisture and softness to the egg mixture, keeping the omelet tender.
Butter
Fat in the hot pan that prevents sticking and promotes gentle browning on the surface.

The step that matters

Cook on low heat under the cover. Low heat with a closed lid cooks the omelet through gently and evenly. High heat would brown and toughen the bottom before the centre sets.

“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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