Skip to main content
Main

Jelly Omelet

A light omelet folded over jelly and dusted with powdered sugar.

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 ↓

Jelly Omelet

Ingredients

Directions

Prepare the omelet

  1. Beat the eggs in a bowl until well mixed.

  2. Heat the butter in a skillet over medium heat.

  3. Pour the eggs into the skillet and cook until the edges begin to set.

Fill and serve

  1. Spread jelly over the omelet just before folding it.

  2. Fold the omelet and turn it out onto a warm platter.

  3. Dust with powdered sugar before serving.

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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 with heat to form the omelet's structure and soft, tender body.
Butter
Adds richness and flavor and keeps the eggs from sticking to the skillet.
Jelly
Adds sweetness and fruity flavor, and moisture inside the folded omelet.

The step that matters

Cook until the edges just begin to set. Egg proteins set as they heat, so overcooking makes the omelet tough and rubbery. Stopping while the center is still slightly soft keeps it tender and easier to fold without tearing.

“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