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Omelette Caviare

A savory omelette flavored with caviar, garlic, shallot, butter, parsley, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 Caviare

Ingredients

Directions

Prepare

  1. Mince the caviare and shallot very fine.

  2. Work the onion and parsley to a paste with ½ ounce of butter; season with lemon juice, salt, pepper, and a dash of vinegar.

Cook the omelette

  1. Rub an omelet pan with the garlic, melt 1 ounce of butter, and warm the caviare and shallot in it.

  2. Beat the eggs for 5 minutes, add the caviare and shallot, and beat again.

  3. Melt 1 ounce of butter in the pan, pour in the eggs, and cook the omelet.

Serve

  1. Spread the paste on a hot dish, place the omelet over it, and sprinkle with lemon juice.

  2. Serve very 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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Garlic + shallottop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Eggs
Set into the omelette structure as they cook, giving it body and a soft, tender texture.
Caviare
Provides the main flavour, salty and briny, and is folded through the eggs.
Butter
Adds richness and fat to the pan and the paste, keeping the omelette moist and tender.
Shallot
Adds a mild, sweet onion aroma that softens as it warms in the butter.
Parsley
Contributes fresh, green aroma to the herb paste under the omelette.

The step that matters

Cook the omelette in hot butter. Eggs cooked over too low a heat turn tough and rubbery, while overly high heat browns and dries them. Melted butter in a hot pan sets the eggs gently into a tender, moist omelette.

Swap the clove

How well each one fits the dish's main ingredients (egg, garlic, shallot, butter, parsley, onion, lemon):

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

Fit is the average pairing score against egg, garlic, shallot, butter, parsley, onion, lemon. 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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