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Savoury Omelet

A lightly beaten egg mixture with parsley, pepper, and sea salt cooked in butter to form a moist omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Savoury Omelet

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs lightly in a bowl.

  2. Add the chopped parsley.

  3. Season with pepper and coarse sea salt.

Cook the omelet

  1. Heat the butter in an omelet pan until hot, skimming off any foam.

  2. Pour the egg mixture into the pan and stir to prevent sticking and absorb some butter.

  3. Let the omelet set underneath while the top remains moist.

  4. Fold it towards the handle of the pan.

  5. Cook for an additional moment, then turn the omelet onto a hot dish.

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

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

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

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

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 omelet as they cook, forming its body.
Butter
Lubricates the pan to prevent sticking and adds richness and flavour to the omelet.

The step that matters

Letting the omelet set underneath while the top stays moist. Eggs cook quickly and turn rubbery with high heat or overcooking. Stirring first, then letting the base set gently while the top stays moist, keeps the omelet tender rather than dry and tough.

“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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