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Parsley Omelette

A simple omelette flavored with parsley, butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and pepper 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 ↓

Parsley Omelette

Ingredients

Directions

Make the mixture

  1. In a bowl, beat the eggs until well mixed.

  2. Stir in the chopped parsley, butter, pepper, and coarse sea salt.

Cook and serve

  1. Heat a skillet over medium heat and add butter.

  2. Pour the egg mixture into the skillet and cook until set.

  3. Fold the omelette in half 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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + buttertop 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. Butter + peppertop 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 when heated to form the omelette's structure and tender body.
Parsley
Adds fresh, herbal aroma and a green note to the eggs.
Butter
Adds richness and flavour, and helps keep the omelette from sticking to the skillet.

The step that matters

Cook the egg mixture until just set. Egg proteins firm up as they heat, and overcooking squeezes out moisture, leaving the omelette dry and rubbery. Remove it from the heat while the top still looks slightly moist, since it keeps cooking briefly after folding.

“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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