Skip to main content
Breakfast

Egg Omelet with Green Corn or Bread Crumbs

A fried omelet made with corn pulp, eggs, butter, salt, and optional breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Omelet with Green Corn or Bread Crumbs

Ingredients

Directions

Prepare the corn

  1. Boil the corn for 25 minutes.

  2. Split the corn rows lengthwise and scrape out the pulp, leaving the hull on the cob.

Cook the omelet

  1. In a bowl, mix the corn pulp with the beaten eggs and season with salt.

  2. Heat butter in a pan and pour in the mixture.

  3. Fry until golden brown, turning carefully to cook evenly.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Corn + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together547 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  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

Corn
Provides the bulk and sweet flavour of the omelet.
Eggs
Bind the corn pulp together and set into a tender, sliceable structure.
Butter
Adds richness and helps the omelet brown in the pan.

The step that matters

Turning the omelet in the pan. Eggs set quickly once heated, and turning too early or roughly can tear the omelet or leave the centre runny. Turning carefully lets heat reach both sides evenly, so the eggs set through and the outside browns.

“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.

More corn omelet recipes

Green 4 See all 23 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes