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Omelette Au Jambon

A French-style omelette containing ham, white meat, parsley, and lemon juice, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Omelette Au Jambon

Ingredients

Directions

Prepare the filling

  1. Beat the eggs for 5 minutes.

  2. Chop the meat and ham. Mix with parsley.

  3. Season with pepper and lemon juice.

Cook and serve

  1. Melt the butter in an omelet pan over medium heat.

  2. Pour the mixture into the hot pan. Cook until set.

  3. Slide onto a dish. Fold in half. Serve hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

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.
Butter
Coats the pan to prevent sticking and adds richness and flavour.
Ham
Adds savoury, salty flavour and chewy texture to the filling.
White cooked meat
Adds bulk and mild savoury flavour to the filling.
Lemon juice
Adds acidity that brightens the flavour of the eggs and meat.

The step that matters

Cook until set. Eggs turn firm and rubbery when overcooked at high heat, so cook over medium heat until just set with no wet liquid left on top. Gentle heat keeps the omelette tender and prevents browning or toughness.

“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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