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Omelet with Preserve

A fried egg mixture topped with jam or marmalade and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelet with Preserve

Oven, in the book's wordsA very quick oven

Ingredients

Directions

Prepare

  1. Beat all the yolks of the eggs with four of the whites.

  2. Melt the butter in a small omelet pan over low heat.

Cook the omelette

  1. Pour in the eggs and stir quickly until they begin to set.

  2. Let them cook over low heat for three minutes.

  3. Spread the preserve over the top, fold the omelet, and sprinkle with powdered sugar.

Glaze and serve

  1. Use a hot salamander or shovel to glaze the sugar 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. 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 into the structure of the omelette, giving it body and a tender, custardy texture.
Thick cream
Adds moisture and richness, keeping the omelette soft and tender.
Butter
Enriches the eggs with fat and keeps them from sticking to the pan.
Jam or marmalade
Adds sweetness and fruity flavour inside the folded omelette.

The step that matters

Stirring until the eggs just begin to set. Eggs turn firm and rubbery when overcooked. Stirring quickly over low heat keeps the curds small and the texture soft, so the omelette stays tender before it is folded.

“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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