Skip to main content
Main

Omelette a LA Fraxtcaibe

A simple omelette flavored with white pepper, sea salt, onion, parsley, and water, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Omelette a LA Fraxtcaibe

Ingredients

Directions

Prepare the filling

  1. Strain the well-beaten eggs into a bowl.

  2. Season with white pepper, coarse sea salt, minced onion, and parsley.

  3. Add cold water and mix well.

Cook and serve

  1. Heat butter in a frying pan until boiling hot.

  2. Pour the egg mixture into the pan.

  3. Stir with a fork until the omelet firms up.

  4. Turn the omelet at each end to shape it into a square or oblong.

  5. Serve hot.

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 + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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, giving it body.
Butter
Coats the pan and adds richness while helping the omelet release and brown lightly.
Cold water
Adds moisture so the omelet cooks up more tender and less dense.
Onion
Adds savory sweetness and aroma as its flavor mellows in the egg.
Parsley
Contributes fresh, green aroma and a bright herbal note.

The step that matters

Stirring with a fork until the omelet firms up. Stirring while the eggs begin to set creates small curds that keep the omelet tender. Stirring too long or too little leaves it dry, rubbery, or runny.

Swap the white pepper

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

  1. Capersfits better
  2. Thymefits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against egg, onion, parsley, butter. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes