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Caviare Omelet

A savory omelet with caviar, parsley, shallots, butter, lemon, cayenne, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Caviare Omelet

Ingredients

Directions

Make the caviar filling

  1. In a stewpan, mix caviar, parsley, shallots, and butter; warm gently.

  2. Add lemon juice and season with cayenne pepper.

Make and serve the omelette

  1. In a bowl, beat the eggs and mix in cream and seasoning.

  2. Fry the egg mixture in a pan to form an omelet.

  3. Place the caviar mixture in the center, fold the omelet, and serve hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 omelette when heated.
Caviar
Adds a salty, briny flavour and luxurious garnish-like texture to the filling.
Butter
Adds richness and carries flavour in the warm filling and the pan.
Cream
Adds moisture and softness to the beaten eggs.
Shallots
Add a mild savoury, aromatic onion flavour to the filling.

The step that matters

Fry the egg mixture in a pan to form an omelet. Eggs cook quickly and turn rubbery if overheated, so gentle heat keeps the omelette tender. Folding it while still moist keeps the warm caviar filling inside.

Swap the shallot

How well each one fits the dish's main ingredients (caviar, parsley, butter, lemon, pepper, egg, cream):

  1. Shallotthe original
  2. Chivefits about as well
  3. Potatofits about as well
  4. Asparagusfits less well

Fit is the average pairing score against caviar, parsley, butter, lemon, pepper, egg, cream. 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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