Skip to main content
Main

Omelette, the Art of Making

A simple egg omelette seasoned with salt and optionally garnished with parsley or cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Omelette, the Art of Making

Ingredients

Directions

Prepare

  1. In a bowl, lightly whisk the eggs until just combined.

  2. Add salt to taste and any optional ingredients like parsley or cheese.

Cook and serve

  1. Heat a non-stick skillet over medium heat.

  2. Pour the egg mixture into the skillet and cook until the edges begin to set.

  3. Gently lift the edges with a spatula, allowing uncooked egg to flow underneath.

  4. Once the top is slightly set but still soft, fold the omelette in half and serve.

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. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 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 a delicate structure when heated, forming the body of the omelette.

The step that matters

Gently lifting the edges while the egg cooks. Eggs set as their proteins coagulate with heat. Lifting the edges lets runny egg flow underneath, so the omelette cooks evenly and stays tender. Stopping while the top is still soft keeps it from turning rubbery and dry.

“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.

More omelette recipes

Cheese 71Ham 64French 61Sweet 59Herb 54Bread 49 See all 137 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes