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Omelette with Broiled Oysters

A savory omelette folded around broiled oysters, coated in cracker dust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette with Broiled Oysters

Ingredients

Directions

Prepare the oysters

  1. Remove gills from oysters and roll them in fine cracker dust seasoned with salt and pepper.

  2. Broil the oysters quickly over a clear fire.

  3. Keep the broiled oysters hot on a dish with a bit of butter on each.

Make and fill the omelette

  1. Beat the egg yolks.

  2. Add cream and corn starch.

  3. Gently fold in the stiffened egg whites.

  4. Heat butter in a frying pan until hissing but not browned.

  5. Pour in the omelette mixture.

  6. Let it set at the edges.

  7. Loosen the edges with a knife.

  8. Gently shake the pan until the center is almost set.

  9. Line one half of the omelette with the broiled oysters.

  10. Fold the other half over.

  11. Invert onto a heated dish.

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.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  5. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine oysters
Provide the main briny flavor and a tender filling when broiled quickly.
Eggs
Set into the omelette's structure, with whites adding lightness and volume.
Cream
Adds moisture and richness, keeping the omelette soft and tender.
Corn starch
Thickens the egg mixture so it stays moist and holds together when folded.
Butter
Adds richness and flavor and keeps the omelette from sticking to the pan.
Fine cracker dust
Forms a seasoned coating that browns and crisps around the oysters.

The step that matters

Gently shake the pan until the center is almost set. Egg proteins set with heat, and overcooking makes them tight and leathery. Stopping while the center is still slightly soft lets residual heat finish cooking, keeping the omelette tender.

“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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