Omelet with Kidneys
Ingredients
Directions
Chop the roasted calf's kidney finely.
Beat the chopped kidney with the eggs.
Cook the mixture as you would for a plain omelet.
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
What each ingredient does
- Calf's kidney
- Provides the main savory, meaty flavour and body of the filling.
- Eggs
- Set when cooked to bind the kidney and form the omelet's structure.
The step that matters
Cooking the mixture as a plain omelet. Eggs set quickly over heat and turn rubbery if overcooked. Cooking gently until just set keeps the omelet tender and moist around the kidney pieces.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.