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Lenten Omelet

A fish-based omelet made with timny, carp roes, eggs, butter, lemon, pepper, salt, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lenten Omelet

Ingredients

Directions

Make the filling

  1. Melt 2 tablespoons of butter in a pan over low heat.

  2. Combine the timny and carp roes in the pan, stirring until the butter is melted.

Make the omelette

  1. In a bowl, beat the yolks of 12 eggs until well mixed.

  2. Add the lemon juice, pepper, salt, and fine herbs to the egg yolks.

  3. Pour the egg mixture into the pan with the timny and carp roes.

  4. Cook until the omelet is set, then fold 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Egg + roetop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Roe + buttertop 14% of all pairs
    Smell alikelow
    Cooked together442 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Egg yolks set into a tender, custard-like structure that holds the omelette together.
Carp roes
Add richness and a savoury, briny flavour while firming slightly as they cook.
Butter
Adds fat for flavour and keeps the omelette from sticking to the pan.
Lemon juice
Adds acidity that brightens the rich eggs and roes.

The step that matters

Cook until the omelet is set, then fold and serve.. Egg yolks set between about 65 and 70 degrees Celsius, and overcooking turns them grainy and dry. Cook gently over low heat and fold while the centre is still slightly glossy.

“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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