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Dora’s Omelette

A quick cheese omelette made with eggs, milk, cornstarch, baking powder, and grated cheese, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Dora’s Omelette

Ingredients

Directions

Make the mixture

  1. In a bowl, mix the eggs, milk, cornstarch, and baking powder until well combined.

  2. Gently stir in the grated cheese with a quick motion to avoid separating the mixture.

Cook and serve

  1. Heat a well-buttered frying pan over medium heat.

  2. Pour the mixture into the pan and cook for 10 minutes until set.

  3. 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. Milk + cheesetop 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 a firm structure as they cook, holding the omelette together.
Milk
Adds moisture, so the omelette stays soft rather than dry.
Cornstarch
Helps keep the texture tender and light by limiting toughness in the egg.
Baking powder
Releases gas that lifts the mixture, giving a lighter, puffier texture.
Grated cheese
Melts into the eggs, adding richness, fat and savoury flavour.

The step that matters

Fold in the cheese gently. Baking powder starts releasing gas as soon as it is wet, and overmixing knocks that air out, leaving a flatter omelette. Stirring briefly keeps the lift and stops the cheese separating from the egg.

“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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