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Omelet of Musheoom Oe Potato

An omelet made with eggs, milk, butter, and either finely chopped cooked mushrooms or potatoes, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet of Musheoom Oe Potato

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs until light, with the whites stiff and yolks smooth.

  2. Add milk, salt, and pepper to the yolks and mix well.

  3. Gently fold in the beaten egg whites.

Cook and serve

  1. Heat butter in a frying pan until it sizzles.

  2. Pour the egg mixture into the pan and cook until set.

  3. Sprinkle the chopped mushrooms or potatoes on top, fold the omelet, and 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

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

    Shared aroma: decanal (soap, orange peel).

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 for lift, and the yolks set into a tender, cohesive structure.
Milk
Adds moisture that turns to steam during cooking, keeping the omelet soft and light.
Butter
Fat for frying that prevents sticking and adds richness and browning at the surface.
Cooked mushrooms or potatoes
Add savory filling and bulk, and are already cooked so they only need warming.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air only while intact; vigorous stirring deflates them, so the omelet loses its lift and turns dense and rubbery.

“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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