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Omelette Ati Tkok

A savory omelette made with carp roes, tuna, shallot, butter, herbs, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Omelette Ati Tkok

Ingredients

Directions

Prepare the roe

  1. Bleach the carp roes by boiling them in salted water for 5 minutes.

  2. In a bowl, mix the bleached roes with the chopped tunny and shallot.

  3. In a saucepan, melt ⅓ cup of butter.

  4. Add the roe mixture to the melted butter and stir until combined.

Make the herb butter and omelette

  1. In a separate dish, mix the remaining butter with parsley and herbs.

  2. Squeeze lemon juice over the herb butter mixture.

  3. Heat the herb butter mixture on hot embers.

  4. Beat the eggs in a bowl.

  5. Add the sautéed roe and tunny mixture to the beaten eggs and stir well.

  6. Cook the omelet in the usual manner, aiming for a long, thick, and soft texture.

  7. Carefully spread the omelet on the prepared dish and 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Roe + buttertop 14% of all pairs
    Smell alikelow
    Cooked together442 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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 omelette body, giving structure and a soft, tender texture when cooked gently.
Carp roes
Provide the main savoury flavour and richness, and firm up slightly when bleached and cooked.
Butter
Adds fat and rich flavour, carrying the roe and herbs and keeping the omelette moist.
Tunny
Adds meaty body and a savoury flavour that complements the roe.
Shallot
Adds a mild aromatic sweetness that deepens the flavour of the filling.

The step that matters

Cook the omelet gently for a soft texture. Eggs turn firm and rubbery when overheated, so cooking slowly over gentle heat keeps the omelette long, thick and soft. Serve it right away, as it firms as it cools.

Swap the shallot

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

  1. Shallotthe original
  2. Chivefits about as well
  3. Potatofits less well
  4. Asparagusfits less well

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