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Omelette Aux Confitubes

An omelette folded over preserves and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Aux Confitubes

Ingredients

Directions

Make the omelette

  1. Beat the eggs with sugar until well combined.

  2. Heat a non-stick skillet over medium heat and pour in the egg mixture.

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

Fill and finish

  1. Add preserves to one side of the folded omelette.

  2. Dust the top with additional sugar and use a kitchen torch or broiler to brown the sugar.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 omelette's structure as their proteins coagulate with heat.
Sugar
Sweetens the eggs and caramelises on top when dusted and browned.
Preserves
Add concentrated fruit sweetness, flavour and moisture to the filling.

The step that matters

Cook until the edges just set. Egg proteins toughen and turn rubbery when overcooked, especially over high heat. Keep the heat at medium and fold the omelette once the edges are set while the centre is still slightly soft.

“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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