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Omelette Aux Anchois

A quick omelette flavored with anchovy sauce and anchovy strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Omelette Aux Anchois

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs and season with salt and pepper.

  2. Add the anchovy sauce and anchovy strips to the egg mixture and mix well.

Cook and serve

  1. Heat butter in a 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 mostly set, fold the omelet in half and serve immediately.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Anchovy + peppertop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 omelette.
Anchovy sauce
Adds a salty, savory depth that flavours the eggs.
Gorgona anchovies
Contribute a salty, savory flavour and a meaty texture to the eggs.
Butter
Adds richness and helps keep the omelette from sticking to the skillet.

The step that matters

Gently lift the edges with a spatula. Egg proteins set as they heat, so letting uncooked egg flow underneath while the edges firm keeps the omelette tender. Pressing or overcooking makes it tough 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.

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