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Omelette Aux Conhtubes

A lightly sweetened 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 Conhtubes

Ingredients

Directions

Prepare

  1. Beat the eggs with sugar until well combined.

Cook and finish

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

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

  3. Add preserves to one side and fold over.

  4. Dust with additional sugar and briefly brown under a broiler or with a salamander.

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 structure of the omelette as they cook.
Sugar
Sweetens the eggs and helps the top brown when dusted and browned.
Preserves
Add fruit sweetness and moisture inside the folded omelette.

The step that matters

Dust with additional sugar and briefly brown under a broiler or with a salamander. Sugar caramelises quickly under strong direct heat, so the browning can go from golden to burnt in seconds. Watch it closely and remove the omelette as soon as the surface colours.

“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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