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Baked Omelet

A baked egg dish made with milk, flour, butter, and seasonings.

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 ↓

Baked Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Separate the yolks from the whites of the eggs.

  3. Beat the egg whites until stiff and beat the yolks separately.

  4. Warm the milk and mix in the melted butter.

Make and bake

  1. Combine the flour with a little milk to form a paste, then stir in the remaining milk, beaten eggs, salt, and pepper.

  2. Pour the mixture into a buttered baking dish.

  3. Bake for 20 minutes until set.

  4. Serve directly from the baking dish.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites trapped by beating give the omelette its light, airy structure and set in the oven.
Flour
Mixed into a paste with milk, it thickens the batter and gives it body so it holds together.
Sweet milk
Provides the liquid base that cooks into a soft, custardy texture.
Melted butter
Adds richness and fat, contributing flavour and a tender crumb.

The step that matters

Beat the egg whites until stiff. Stiff whites hold air that gives the omelette its lift. If they are under-beaten or deflated when the batter is folded in, the dish bakes flat and dense.

“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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