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The Sa Voury Omelette

A quick omelette flavored with parsley, shallot, salt, and pepper, finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

The Sa Voury Omelette

Ingredients

Directions

  1. Melt the butter in a shallow 10‑inch pan over high heat until it begins to brown.

  2. In a bowl, beat the eggs and season with salt and pepper.

  3. Pour the egg mixture into the hot pan, stirring gently to allow the uncooked eggs to flow underneath.

  4. After about a minute, lift the pan from the heat and let the omelette roll onto a warm serving dish.

  5. Top with melted butter, parsley, and shallot before serving.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + shallottop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Set into the soft structure of the omelette as they cook, forming its body.
Butter
Adds richness and helps prevent the eggs from sticking to the pan.
Shallot
Adds a mild, sweet onion-like aroma to the finished omelette.

The step that matters

Stirring the eggs in the hot pan. Stirring gently lets uncooked egg flow under the set edges so the omelette cooks evenly and stays tender. Eggs cooked too long or too hot turn dry, tough and rubbery because the proteins tighten and squeeze out moisture.

Swap the shallot

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

  1. Shallotthe original
  2. Chivefits about as well
  3. Carrotfits about as well
  4. Capsicumfits about as well

Fit is the average pairing score against butter, egg, parsley, 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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