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Oyster Omelette

A light omelette mixed with oysters, fried in butter and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Omelette

Ingredients

Directions

Prepare

  1. Beat the eggs until very light.

  2. Remove the hard part from the oysters, wipe them dry, and cut them into small pieces.

  3. Stir the oysters into the beaten eggs.

Cook

  1. Fry the mixture in hot butter.

  2. When the underside is brown, sprinkle with salt and pepper.

  3. Fold one half of the omelette over the other.

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

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

  2. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 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 omelette's structure as they cook, holding the oysters together.
Oysters
Add the main flavor and a tender, briny texture to the filling.
Butter
Browns the underside and adds rich flavor to the omelette.

The step that matters

Frying the mixture in hot butter. Eggs set quickly in very hot fat. If the heat is too low, the omelette cooks slowly and turns watery or tough, while the underside needs to brown before folding.

“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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