Skip to main content
Main

Bread Omelet

A savory dish made by mixing beaten eggs with soaked bread, then cooking in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Bread Omelet

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Beat the eggs very lightly.

  2. Soak the bread in milk.

  3. Combine the eggs and soaked bread, seasoning with salt and pepper.

Cook

  1. Melt butter in a hot pan.

  2. Pour the mixture into the pan.

  3. Cook, turning as you would an omelet.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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, holding it together.
Bread
Soaked in milk, it absorbs liquid and adds moisture and body to the eggs.
Milk
Softens the bread and thins the egg mixture, keeping the result tender.
Butter
Coats the hot pan to prevent sticking and adds richness and browning.

The step that matters

Cook, turning as you would an omelet. Eggs set quickly over heat, so turning too early or too late can leave the centre raw or the surface overcooked. Cooking over moderate heat lets the eggs set evenly without scorching.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesOatmeal BreadOatmeal Bread51 recipesFried BreadFried Bread30 recipes