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Omelette with Parsley and Herbs

A lightly cooked omelette flavored with parsley, tarragon, chervil, sweet herbs, garlic, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Omelette with Parsley and Herbs

Ingredients

Directions

Prepare the eggs

  1. Break the eggs into a bowl.

  2. Add the cream.

  3. Beat the mixture well.

  4. Stir in the chopped herbs and seasoning.

Cook the omelette

  1. Cut the garlic clove and wipe the inside of the omelette pan with the cut side of the garlic.

  2. Melt the butter in the pan and clarify the butter.

  3. When the butter is hot, pour in the egg mixture.

  4. Stir with a fork over medium heat until the eggs begin to set.

  5. Roll the omelette towards the sides of the pan opposite the handle to shape it like an oval cushion.

  6. Allow it to brown to a golden color.

  7. Turn it out onto a hot oval dish 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. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tarragon + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together548 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Eggs
Set into a structure that forms the body of the omelette as they cook.
Cream
Adds moisture and softness, giving the eggs a more tender texture.
Butter
Adds richness and fat, and helps the omelette brown golden in the pan.
Chopped parsley
Contributes fresh herbal aroma and flavour throughout the omelette.

The step that matters

Stir with a fork over medium heat until the eggs begin to set. Gentle stirring over moderate heat keeps the curds small and tender. Overheating or over-stirring toughens the proteins and can leave the omelette dry or rubbery.

Swap the clove

How well each one fits the dish's main ingredients (egg, cream, parsley, tarragon, chervil, butter, garlic):

  1. Capersfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against egg, cream, parsley, tarragon, chervil, butter, garlic. 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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