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Omelette Jambon

A baked omelette with ham, peas, onion, tomato, and mushroom, seasoned with pepper, salt, and optional Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Jambon

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Separate the whites and yolks of the eggs.

  2. Add ½ cup milk thickened with rice flour or corn starch to each half.

  3. Flavor with pepper, coarse sea salt, and Worcestershire sauce if desired.

  4. Prepare a mixture of chopped ham or pork, green peas, onion, tomatoes, and mushrooms.

  5. Season the mixture with pepper and coarse sea salt to taste.

Make and bake

  1. Beat the yolks and whites separately until thoroughly mixed.

  2. Combine the egg mixture with the other ingredients and place in a deep dish.

  3. Bake in a 400°F (200°C) oven until browned.

  4. Serve hot, optionally with gravy sauce.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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
Whites and yolks are beaten to give the omelette its structure as they set.
Rice flour or corn starch
Thickens the milk so the egg mixture stays moist and holds its texture.
Milk
Adds moisture and softness, keeping the set eggs tender rather than dry.
Chopped boiled ham or roast pork
Provides savoury, meaty flavour and substance to the omelette.
Sliced tomatoes
Add moisture and gentle acidity that brightens the savoury filling.

The step that matters

Beat the yolks and whites separately until thoroughly mixed. Beating whites separately and combining them gently keeps the mixture airy and light, while overbeating or uneven mixing can make the baked omelette dense or streaked.

Swap the onion

How well each one fits the dish's main ingredients (egg, milk, rice, pepper, sauce, ham, peas):

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

Fit is the average pairing score against egg, milk, rice, pepper, sauce, ham, peas. 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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