Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Parsley Omelet
Ingredients
Directions
Prepare
Beat the eggs in a bowl.
Chop the parsley finely.
Heat a non-stick pan over medium heat.
Cook and serve
Pour the eggs into the pan and cook until set.
Sprinkle the chopped parsley over the eggs.
Fold the omelet in half and serve.
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.
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 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 by heat to form the omelet's soft, cohesive body.
- Parsley
- Adds fresh, green aroma and a light herbal flavour to the eggs.
The step that matters
Pour the eggs into the pan and cook until set.. Eggs set as their proteins coagulate under gentle heat. Too much heat makes them tough, dry and rubbery, so cook over medium heat until just set.
“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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