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Omelet, Wtith Ham, Etc

A fried egg mixture with ham and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and veal are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Omelet, Wtith Ham, Etc

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs until frothy.

  2. Mix ¼ cup of melted butter with the eggs until just lukewarm.

Cook and serve

  1. Heat the remaining butter in a frying pan until hot.

  2. Pour in the egg mixture and stir until it begins to set.

  3. Cook until the underside is brown and the omelet is about 1 inch thick.

  4. Invert the pan onto a flat dish to 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. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Set when heated to form the body and structure of the omelet.
Butter
Adds richness and fat, and helps the underside brown in the pan.

The step that matters

Cook until the underside is brown and the omelet is about 1 inch thick.. Once the egg proteins have set, further heat tightens them, so overcooking makes the omelet dry and rubbery. Stop when the base is golden and the centre is still tender.

“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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