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Jelly Omelet

A fried egg mixture folded over jelly and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Jelly Omelet

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs until very light.

  2. Add salt and pepper to the eggs.

  3. Pour the egg mixture into a buttered pan.

Cook and fill

  1. Cook until the omelet is set but not too solid.

  2. Cover one half of the omelet with jelly.

  3. Fold over the other half.

  4. Remove to a warm platter.

Finish and serve

  1. Sprinkle chopped parsley over the top.

  2. Serve at once.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Set into the structure of the omelet as they cook, holding the filling in place.
Butter
Greases the pan so the eggs release cleanly and add richness to the flavor.
Jelly
Adds sweetness and fruity flavor, and melts slightly against the warm eggs.

The step that matters

Cook until the omelet is set but not too solid. Eggs keep cooking from residual heat after leaving the pan. Stopping while the surface is still slightly moist keeps the omelet tender and prevents it from turning rubbery when folded.

“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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