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Omelette Jambon

A ham and vegetable omelette baked with milk and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelette Jambon

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the eggs

  1. Separate the whites and yolks of the eggs.

  2. Add ½ cup of thickened milk to each half.

  3. Season with pepper, salt, and Worcestershire sauce if desired.

  4. Beat the yolks and whites separately until well combined.

Make the filling

  1. Combine chopped ham, peas, onion, tomatoes, and mushrooms in a bowl.

  2. Season the mixture with pepper and salt to taste.

Bake and serve

  1. Quickly mix the egg mixture with the other ingredients.

  2. Pour the mixture into a deep dish.

  3. Bake in a hot oven at 400°F (200°C) until browned.

  4. Serve hot, optionally with gravy 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Peas + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

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

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

What each ingredient does

Eggs
Whites and yolks set into a light, tender structure when baked.
Milk thickened with rice flour or corn starch
Adds moisture and a creamy body to the eggs, keeping the omelette tender.
Chopped boiled ham or roast pork
Provides savory meat flavour and substance to the dish.
Minced cooked green peas
Adds body, mild sweetness and colour to the filling.
Chopped onion or shallot
Adds savoury aroma and a mild sharpness as it cooks.
Sliced tomatoes
Contribute moisture and acidity, brightening the filling.

The step that matters

Quickly mix the egg mixture with the other ingredients. Egg proteins begin to set once whipped and combined, so delaying the mixing or the baking lets the foam deflate and the texture turn dense and rubbery. Work quickly and bake promptly to keep the omelette light.

Swap the onion

How well each one fits the dish's main ingredients (egg, milk, pepper, sauce, ham, peas, tomato):

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

Fit is the average pairing score against egg, milk, pepper, sauce, ham, peas, tomato. 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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