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Ham Omelette

A quick omelette made with eggs, ham, and black pepper.

From an old cookbook · modernised transcription
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Why it works: Egg and ham are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Omelette

Ingredients

Directions

  1. Beat the eggs in a bowl until well mixed.

  2. Add the ham and pepper to the beaten eggs and mix well.

  3. Cook the mixture in a hot skillet until the edges begin to set.

  4. Gently fold the omelette in half and cook until fully set.

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. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  2. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Eggs
Set into a tender structure when heated, forming the body of the omelette.
Cooked lean ham
Adds savory flavor and chewy texture through the eggs.

The step that matters

Cook the mixture in a hot skillet until the edges begin to set. Eggs cook quickly and turn rubbery if overheated. Cooking over steady heat while the edges set and the center stays soft gives a tender omelette, and folding it gently keeps the pieces intact.

“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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