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Omelet. with Ham, Cold Tongue and Other Meats.

A fried egg dish with minced ham, cold tongue, chicken, or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and meat are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Omelet. with Ham, Cold Tongue and Other Meats.

Ingredients

Directions

Prepare

  1. Beat the eggs until light.

  2. Warm the minced meat in a dish with a little butter, but do not fry.

  3. Heat 2-3 tablespoons of butter in a skillet.

Cook the omelet

  1. Pour the beaten eggs into the skillet and let them brown lightly on both sides.

  2. Season to taste, then add the warmed meat.

  3. Fold the omelet over 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. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Eggs
Set when heated to form the omelet's structure and give it a tender, custardy body.
Butter
Adds richness and flavor, and helps the eggs brown lightly and release from the skillet.
Minced meat
Supplies the savory filling and substance that gives the omelet its main flavor.

The step that matters

Cooking the eggs until just set. Eggs turn rubbery and dry when overcooked or cooked over high heat. Stopping while the centre is still soft and just set keeps the omelet tender when it is folded around the warm meat.

“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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