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Omelet with Peas

A fried egg dish with peas folded inside, seasoned with onion juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelet with Peas

Ingredients

Directions

Prepare

  1. Boil the peas in salted water for 15 minutes. Drain and keep hot.

  2. Beat the eggs until well mixed. Add warm water, 1 tablespoon of butter, and onion juice.

  3. Heat the remaining tablespoon of butter in a smooth frying pan.

Cook the omelet

  1. Pour the egg mixture into the pan and cook over high heat until set.

  2. Lift one side of the omelet, allowing the soft portion to run underneath. Season with salt and pepper.

  3. Place 2 tablespoons of cooked peas in the center of the omelet and fold it over.

Serve

  1. Transfer the omelet to a heated dish.

  2. Season the remaining peas with melted butter and pour around the omelet. 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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

What each ingredient does

Eggs
Set into a structure that holds the filling and forms the omelet's body.
Butter
Adds richness and flavor, and helps keep the omelet from sticking to the pan.
Peas
Provide a sweet, tender filling and a bright green color.
Warm water
Adds moisture, keeping the eggs tender rather than dry.

The step that matters

Cooking the omelet until just set. Egg proteins firm as they heat, so cooking over high heat only until set keeps the omelet tender. Overcooking tightens the proteins and makes the eggs dry and rubbery.

Swap the onion

How well each one fits the dish's main ingredients (peas, egg, butter, pepper):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against peas, egg, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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