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Fish Omelet

A savory omelet made with eggs, dried haddock, milk, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Fish Omelet

Ingredients

Directions

Prepare

  1. In a bowl, mix the eggs, chopped dried haddock, milk, pepper, and parsley.

  2. Heat a non-stick skillet over medium heat.

Cook

  1. Pour the mixture into the skillet and cook until set, folding as needed.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Haddock + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 structure of the omelette as they cook.
Milk
Adds moisture, keeping the eggs tender rather than dry and rubbery.
Dried haddock
Supplies the main fish flavour and savoury saltiness throughout the omelette.

The step that matters

Cooking the eggs until just set. Eggs turn firm and rubbery when overcooked, because the proteins tighten and squeeze out moisture. Cooking gently over medium heat and stopping once the surface is just set keeps the omelette tender.

Swap the parsley

How well each one fits the dish's main ingredients (egg, haddock, milk, pepper):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Dillfits about as well
  4. Turmericfits less well

Fit is the average pairing score against egg, haddock, milk, pepper. 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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