Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
An Omelette
Ingredients
Directions
Prepare
Mix the eggs, milk, parsley, pepper, and salt in a bowl.
Heat the ghee in a pan over medium heat.
Cook and serve
Pour the egg mixture into the pan and let it cook for a few minutes.
Gently separate the omelette from the bottom of the pan with a fork.
Fry for about 5 minutes on one side, then fold and serve.
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.
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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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 omelette as they cook and firm up.
- Milk
- Adds moisture, keeping the omelette soft and tender rather than dry.
- Ghee
- Fat for frying that adds richness and prevents the omelette from sticking.
The step that matters
Gently separate the omelette from the bottom of the pan with a fork. Eggs set quickly on contact with hot metal. Lifting the edges lets uncooked egg flow underneath, so the omelette cooks evenly and does not tear or stick.
“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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