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Cheese Omelet

A simple omelet made with eggs, milk, cheese, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cheese Omelet

Ingredients

Directions

Prepare

  1. Grate the cheese.

  2. In a bowl, beat the eggs and mix in the milk.

  3. Melt butter in a skillet over medium heat.

Cook and serve

  1. Pour the egg mixture into the skillet.

  2. Sprinkle the grated cheese on top.

  3. Cook until the edges are set, then fold the omelet in half.

  4. Serve hot.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. 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
Set into the structure of the omelet as their proteins coagulate with heat.
Milk
Adds moisture and softness, keeping the eggs tender rather than dry.
Cheese
Melts into the eggs, adding richness, fat and savory flavor.
Butter
Fats the skillet so the omelet releases cleanly and browns lightly, adding flavor.

The step that matters

Cook until the edges are set, then fold the omelet in half.. Egg proteins firm as they heat. Cooking over-long or too hot makes them tight and rubbery, so the omelet should be folded once the edges are set while the center is still moist.

“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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