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Savoy Omelet

Savoy omelet is a fried egg dish with parsley, shallots, ham, mushrooms, herbs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Savoy Omelet

Ingredients

Directions

Prepare the filling

  1. Break the eggs into a bowl and add parsley, shallots, ham, mushrooms, sweet herbs, cream or white sauce, salt, and pepper.

  2. Add small pieces of butter to the egg mixture and heat well together.

Cook and serve

  1. In an omelet pan, heat the butter until hot.

  2. Pour the mixture into the hot butter, stirring with a knife to prevent sticking.

  3. When nearly set, shake the pan and fold the omelet onto a plate.

  4. Serve with a sauce or garnish as preferred.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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 that forms the body of the omelet.
Butter
Enriches the flavor and keeps the eggs from sticking in the hot pan.
Cream or white sauce
Adds moisture and softness, keeping the eggs tender rather than dry.
Ham
Contributes savory flavor and chew to the filling.
Mushrooms
Add earthy flavor and moisture to the filling.

The step that matters

Pour the mixture into the hot butter, stirring with a knife to prevent sticking.. The pan must be hot enough that the egg sets on contact, while stirring keeps curds small and tender. If the pan is too cool, the eggs stick and cook unevenly.

Swap the shallot

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

  1. Shallotthe original
  2. Spinachfits about as well
  3. Asparagusfits about as well
  4. Potatofits about as well

Fit is the average pairing score against egg, parsley, ham, mushroom, cream, pepper, butter. 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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