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Omelette Jambon

A baked omelette with ham, peas, onions, tomatoes, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Jambon

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the eggs

  1. Separate the egg whites and yolks.

  2. Add ½ cup milk and 2 tablespoons rice flour or corn starch to each half.

  3. Season with pepper, coarse sea salt, and Worcestershire sauce if desired.

  4. Beat the egg yolks and whites separately until well combined.

Assemble and bake

  1. Combine chopped ham or pork, peas, onion, tomatoes, and mushrooms; season to taste.

  2. Mix the egg mixture with the other ingredients and pour into a deep dish.

  3. Bake at 400°F (200°C) until browned on the outside.

Serve

  1. Serve hot, optionally with gravy sauce.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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
Whites and yolks, beaten separately, provide the structure that sets the omelette.
Milk
Adds moisture and softness to the egg mixture as it cooks.
Rice flour or corn starch
Thickens the egg mixture and helps it hold together when baked.
Chopped boiled ham or roast pork
Supplies the savoury, meaty filling that gives the dish its flavour.

The step that matters

Beating the egg whites and yolks. Whites beaten until well combined and folded into the rest trap air and give a light, tender set; under-beaten eggs bake dense and uneven.

Swap the onion

How well each one fits the dish's main ingredients (egg, milk, rice, pepper, sauce, ham, peas):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against egg, milk, rice, pepper, sauce, ham, peas. 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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