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Omelette Aux Champignons

A quick omelette made with sautéed mushrooms, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Aux Champignons

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl and season with salt and pepper.

  2. Heat a non-stick skillet over medium heat and add the sautéed mushrooms.

Cook and serve

  1. Pour the beaten eggs over the mushrooms and cook until the edges start to set.

  2. Fold the omelette in half and cook for another minute.

  3. 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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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 as they cook, holding it together when folded.
Sautéed mushrooms
Add moisture, savory flavor and body to the filling.

The step that matters

Cook until the edges start to set. Eggs set from the edges inward as their proteins firm up with heat. Cooking until the edges just set, rather than until fully firm, keeps the centre tender and prevents a dry, rubbery omelette.

“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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