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Omelette with Cepes

A quick omelette flavored with minced cepes, shallots, and butter, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Shallot and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Omelette with Cepes

Ingredients

Directions

  1. Melt butter in an omelette pan over medium heat.

  2. Add the minced cepes and cook until browned.

  3. Stir in the chopped shallots and cook for a moment.

  4. Pour the beaten eggs into the pan and cook to form an omelette.

  5. Transfer the omelette to a plate and drizzle with brown 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. Shallot + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + shallottop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Shallot + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,380 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cepes
Provide the main earthy mushroom flavour and, once browned, a savoury aroma.
Eggs
Set when cooked to form the body and structure of the omelette.
Butter
Adds richness and helps the eggs and mushrooms brown in the pan.

The step that matters

Cooking the eggs to form the omelette. Eggs set quickly over heat, so cooking them too long or at too high a heat makes them dry and rubbery. Keeping the heat moderate lets the omelette stay tender.

Swap the shallot

How well each one fits the dish's main ingredients (butter, egg, sauce):

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

Fit is the average pairing score against butter, egg, sauce. 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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