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Omelette Au Persil

A light omelette flavored with parsley, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Omelette Au Persil

Ingredients

Directions

Prepare the eggs

  1. Separate the egg yolks from the whites.

  2. Mix the chopped parsley with the yolks and season with salt and pepper.

  3. Beat the egg whites until stiff peaks form and gently fold them into the yolk mixture.

Cook and serve

  1. Heat butter in a skillet over medium heat and pour in the egg mixture.

  2. Cook until the bottom is set, then fold and serve.

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. Pepper + buttertop 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
Whites trapped as stiff peaks give the omelette its light, airy structure, while yolks add richness.
Parsley
Adds a fresh, herbal aroma and a little color to the eggs.
Butter
Adds fat that carries flavor and helps keep the omelette from sticking to the skillet.

The step that matters

Folding in the beaten whites. Stiff whites hold air that makes the omelette rise and stay light. Folding gently keeps that air in; stirring or deflating the whites makes the result dense and flat.

“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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