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Chicken Omelet

A fluffy omelet folded with ground seasoned chicken, served with tart jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Omelet

Ingredients

Directions

Make the omelet

  1. Beat the egg yolks until very light, then add water, salt, and pepper; beat for 1 minute.

  2. In a separate bowl, beat the egg whites until very stiff, then carefully fold them into the yolk mixture until well blended.

  3. Heat a buttered skillet and pour in the egg mixture; allow it to bubble and set at the edges.

  4. If possible, place the skillet under a broiler to cook the top slightly.

  5. When the omelet is set, sprinkle the ground chicken evenly over the top and fold it in half or roll it.

Serve

  1. Serve with tart jelly.

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Eggs
Whipped whites and yolks form the light, airy structure of the omelet and set when heated.
Water
Adds moisture, so the omelet stays tender rather than dry.
Seasoned chicken
Provides the savory filling that is sprinkled over the set omelet before folding.

The step that matters

Folding the whites into the yolks. Whites that are stiffly beaten trap air that gives the omelet its lift. Folding gently preserves those bubbles; stirring or deflating them makes the omelet dense and flat.

“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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