Name: Omelette Aux Truffes
Ingredients: truffles; butter; white wine or sherry; eggs

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Omelette Aux Truffes

Ingredients

truffles
butter
white wine or sherry
eggs

Directions

Make a plain omelet.
Slice the truffles.
Heat the truffles carefully with butter and a little white wine or sherry.
When the omelet is ready to fold, place the truffles in a row across the center.
Fold the omelet, dish it, and serve immediately.

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.

Butter + white winetop 9% of all pairs

Smell alikemoderate

Cooked together5,083 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Truffle + white winetop 16% of all pairs

Smell alikelow

Cooked together425 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Truffle + eggtop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 2-octenal (fatty, green).