Skip to main content
Main

Dutch Omelet

A simple omelet made with eggs, pepper, salt, and butter, cooked in a frying pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and butter 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 ↓

Dutch Omelet

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl and season with pepper and salt.

  2. Add the butter and beat the mixture well.

Cook and serve

  1. Heat a frying pan over medium heat and pour in the egg mixture.

  2. Stir continuously, drawing the mixture away from the edges to cook evenly.

  3. Shake the pan occasionally to prevent sticking.

  4. When the underside is lightly browned, fold the omelet and transfer it to a 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper 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

Eggs
Set into the structure of the omelet as they cook, giving it body.
Butter
Adds richness and flavour and helps keep the omelet from sticking to the pan.

The step that matters

Stirring while the eggs set. Stirring and drawing the mixture away from the edges keeps curds small and tender while the bottom sets. Letting it sit still too long can make the eggs rubbery and uneven.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes