Name: Omelette a LA Gelee De Groseille
Ingredients: 4 to 5 tablespoons red currant jelly; sugar for sprinkling; eggs; sugar

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette a LA Gelee De Groseille

Ingredients

4 to 5 tablespoons red currant jelly
sugar for sprinkling
eggs
sugar

Directions

Prepare a sweet omelette as previously described.
When it is half folded, spread 4 to 5 tablespoons of crushed red currant jelly in the center.
Finish folding the omelette.
Invert it onto a plate and sprinkle with sugar.
Glaze it with a hot iron.

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.

Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Red currant + sugartop 26% of all pairs

Smell alikelow

Cooked together1,156 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Red currant + eggtop 28% of all pairs

Smell alikemoderate

Cooked together345 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).