Why it works: Egg and cheese are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cheese Omelette
Ingredients
Directions
Beat the eggs in a bowl until well mixed.
Add the cheese to the beaten eggs and stir to combine.
Cook in a hot skillet until the eggs are set and the cheese is melted.
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.
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Egg + cheesetop 28% of all pairsSmell alikemoderateCooked together6,253 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
- Their proteins set when heated, giving the omelette its structure and body.
- Cheese
- Melts into the eggs, adding richness, saltiness and savory flavor.
The step that matters
Cook until just set. Egg proteins coagulate as they heat, so the omelette firms up quickly. Cooking until the eggs are just set keeps them tender; overcooking squeezes out moisture and makes them tough and rubbery.
“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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