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Savoury Omelet

A quick omelet made with eggs, milk, butter, parsley, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Savoury Omelet

Ingredients

Directions

Prepare

  1. Put butter in the omelet pan.

  2. Beat the eggs to a fine froth.

  3. Stir in the milk and parsley.

Cook

  1. Pour the mixture into the hot pan.

  2. Stir quickly to prevent sticking.

  3. As soon as it sets, fold over 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Butter + eggtop 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
Set into the structure of the omelet as their proteins coagulate with heat.
Milk
Adds moisture and softness, keeping the eggs tender rather than dry.
Butter
Adds richness and helps keep the omelet from sticking to the pan.

The step that matters

As soon as it sets, fold over and serve.. Egg proteins set with heat, and overcooking tightens them further, making the omelet tough, dry and rubbery. Folding at the first point of set keeps it tender and moist.

Swap the onion

How well each one fits the dish's main ingredients (milk, parsley, butter, egg):

  1. Potatofits better
  2. Chivefits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against milk, parsley, butter, egg. 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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