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Omelette Aux Cepes

A French omelette cooked with sliced porcini mushrooms, garlic, oil, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Omelette Aux Cepes

8 to 10 eggs

Ingredients

Directions

Cook the mushrooms

  1. Heat the oil and butter in a skillet over high heat.

  2. Add the sliced ceps, garlic, salt, and pepper. Cook until the mushrooms have released their moisture.

Make and serve the omelette

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

  2. Pour the eggs into the skillet and cook until set.

  3. Spread the cooked ceps over the omelette, fold it, and slide it onto a warm plate.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Garlic + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Eggs
Set to form the body and structure of the omelette as they cook.
Fresh ceps (porcini mushrooms)
Provide the main earthy flavour and moisture once cooked down in the pan.
Butter
Adds richness and flavour to the pan and helps the mushrooms brown.
Oil
Carries heat evenly and lets the pan stay hot without the butter burning.

The step that matters

Cook the mushrooms until they release their moisture. Mushrooms are mostly water. If the pan is crowded or not hot enough, they steam instead of browning, and the wet juices can later make the omelette soggy and hard to fold.

Swap the clove

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

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against egg, butter, garlic, pepper, mushroom. 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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