Skip to main content
Main

Puff Omelet

A light, airy omelet made by folding beaten egg whites into yolk mixture and baking until puffed.

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

Why it works: Egg and meat are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Puff Omelet

Ingredients

Directions

Prepare

  1. Preheat the pan and grease it.

  2. Separate the egg whites and yolks.

Make the batter

  1. Add salt to the egg whites and beat them until stiff.

  2. Beat the yolks until creamy, then mix in the hot water.

  3. Gently fold in the beaten egg whites.

Cook and serve

  1. Pour the mixture into the greased pan and cook briefly on the stove.

  2. Transfer the pan to the oven and bake until puffed and dry.

  3. Fold the omelet and serve on a hot platter.

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 + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Whipped whites trap air and yolks add richness, giving the omelet its structure and set.
Hot water
Adds moisture that turns to steam in the oven, helping the omelet puff.

The step that matters

Gently fold in the beaten egg whites. Whites hold air only when whisked stiff. Heavy stirring deflates the foam, so the omelet loses its puff and turns dense.

“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

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes