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Ham Omelet

A fried omelet made with boiled ham, eggs, and veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and veal are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Omelet

Ingredients

Directions

  1. Mince the boiled ham as small as possible.

  2. Beat the eggs with the veal gravy.

  3. Mix the minced ham with the egg mixture.

  4. Fry the mixture in a skillet, keeping it an even thickness, until cooked through.

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. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Eggs
Set into a firm, cohesive structure when cooked, holding the omelet together.
Veal gravy
Adds moisture and savory flavor to the beaten eggs, keeping the omelet tender.
Boiled ham
Provides savory, salty flavor and substance throughout the omelet.

The step that matters

Fry at an even thickness until cooked through. Egg proteins set as they heat, so an uneven layer will leave thin parts overcooked and dry while thick parts stay runny. Keeping the mixture level lets it cook evenly all the way through.

“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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