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Omelet with Peas

An omelet folded around peas, seasoned with salt, pepper, and onion juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelet with Peas

Ingredients

Directions

Prepare

  1. Boil the peas in salted water for 15 minutes. Drain and keep hot.

  2. Beat the eggs until well mixed.

  3. Add warm water, one piece of butter, and onion juice to the eggs.

  4. Heat the second piece of butter in a smooth frying pan.

Cook the omelet

  1. Pour the egg mixture into the pan.

  2. Cook over high heat until the eggs are set.

  3. Lift one side of the omelet to allow the soft portion to run underneath.

  4. Season the omelet with salt and pepper.

  5. Place 2 tablespoons of cooked peas in the center of the omelet.

  6. Fold the omelet over the peas.

  7. Turn the omelet onto a heated dish.

Finish and serve

  1. Season the remaining peas.

  2. Add 1 tablespoon of melted butter to the peas.

  3. Pour the buttered peas around the omelet.

  4. Serve immediately.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  3. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  4. Peas + walnuttop 14% of all pairs
    Smell alikemoderate
    Cooked together170 recipes

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

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 that holds the omelet together when folded.
Peas
Provide the filling, adding bulk, mild sweetness and a soft texture.
Butter
Adds richness and flavour and helps keep the omelet from sticking to the pan.
Warm water
Adds moisture so the eggs stay lighter and more tender when cooked.

The step that matters

Cook over high heat until the eggs are set. Eggs turn firm and rubbery if overcooked, while undercooked eggs stay runny and will not fold cleanly. Stopping once the surface is just set keeps the omelet tender and easy to fold around the peas.

Swap the onion

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

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

Fit is the average pairing score against peas, egg, butter, walnut, pepper. 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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