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Plain Omelet

A corn‑filled omelet made with eggs, butter, and stewed corn.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Plain Omelet

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs and season with salt.

  2. Melt butter in a skillet over medium heat.

Cook the omelet

  1. Pour in the eggs and cook until the edges begin to set.

  2. Add 2 tablespoons of stewed corn on top of the omelet.

  3. Fold the omelet in half and cook for another minute.

Serve

  1. Loosen carefully from the pan and turn out onto a heated platter.

  2. Serve immediately, garnished with the remaining corn.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (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 omelet as they cook, holding the filling together.
Stewed corn
Adds moisture and sweetness, and its filling softens the egg texture.
Butter
Coats the skillet and adds richness and flavor to the eggs.

The step that matters

Pour in the eggs and cook until the edges begin to set. Eggs set quickly over medium heat. Cooking until only the edges firm lets the center stay tender and moist, and helps the omelet 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.

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