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Try Shefford Snappy Omelet

A cheese omelet made with Shefford Snappy Cheese, eggs, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Try Shefford Snappy Omelet

Ingredients

Directions

  1. Melt the butter in a double boiler.

  2. Add the slightly beaten eggs, milk, salt, and Shefford Snappy Cheese.

  3. Cook over hot water until set.

  4. Serve with or without tomato sauce.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
Proteins coagulate when heated, giving the omelet its set structure.
Milk
Adds moisture and dilutes the egg proteins, keeping the omelet tender.
Shefford snappy cheese
Melts into the eggs, adding richness and savory flavor.
Butter
Adds fat for flavor and richness, and helps keep the eggs from sticking.

The step that matters

Cook over hot water until set. Gentle, indirect heat from a double boiler lets the egg proteins set softly. Too much heat or cooking past set makes the eggs tough, rubbery, and watery as the proteins squeeze out moisture.

“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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