Name: Omelet for Dessert
Ingredients: 6 eggs; 1 teaspoon salt; 4-5 macaroons; sugar for serving

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 ↓

Omelet for Dessert

Ingredients

6 eggs
1 teaspoon salt
4-5 macaroons
sugar for serving

Directions

Make the omelet

Beat the eggs until light.
Add salt and finely crushed macaroons, then mix well.
Fry the mixture in a pan as you would a regular omelet.

Serve

Sprinkle generously with sugar before serving.

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.

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: Provide the structure that sets into the omelet when cooked.
Macaroons: Add sweetness and a crumbly texture that blends into the egg mixture.

“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.