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Omelette Kidney

A savory omelette folded over sautéed kidney, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelette Kidney

Ingredients

Directions

Prepare the kidney

  1. Remove fat and skin from the kidney, then halve it.

  2. Fry the kidney in very hot butter for five minutes, then chop finely.

  3. Add pepper and salt to the chopped kidney and keep it warm.

Make the omelette

  1. Prepare the eggs as for a Savoury Omelette by beating the yolks and whites together.

  2. Melt a little butter in a pan, pour in the egg mixture, and cook until browned on one side.

  3. Place the kidney on one side of the omelette and fold the other side over.

  4. Serve immediately.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sheep's kidney
Provides the savoury, meaty filling that forms the main body of the dish.
Eggs
Set when cooked to form the omelette that encloses the kidney filling.
Butter
Fries the kidney and browns the omelette, adding richness and flavour.

The step that matters

Cooking the omelette until browned on one side. Egg proteins set quickly over heat, so cooking too long or too hot can make the omelette tough and dry. Stop once the base is set and lightly browned, before folding over the kidney.

“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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