Skip to main content
Main

Omelet. with Ham, Cold Tongue and Other Meats.

An omelet folded over warmed minced ham, cold tongue, or other meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and meat are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Omelet. with Ham, Cold Tongue and Other Meats.

Ingredients

Directions

Prepare

  1. Beat the eggs until light and fluffy.

  2. Warm the minced meat in a dish with a little butter, but do not fry.

Cook and serve

  1. Melt 2-3 tablespoons of butter in a skillet over medium heat.

  2. Pour the beaten eggs into the skillet and let them cook until lightly browned on the bottom.

  3. Add the warmed meat to one side of the omelet, fold it over, and cook for a moment longer.

  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. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Eggs
Set into the structure of the omelet and provide its light, fluffy body when beaten.
Butter
Adds richness and helps the eggs brown lightly and release from the skillet.
Minced ham or tongue
Provides the savory filling, warmed through before being folded into the omelet.

The step that matters

Cooking the eggs until lightly browned on the bottom. Eggs cook quickly and turn rubbery at high heat. Medium heat sets the eggs gently while the bottom browns lightly, keeping the omelet tender and ready to fold.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes