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Omlette Aux Fines Herbes

A French omelette flavored with minced herbs, eschalot, salt, and pepper, cooked in butter or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omlette Aux Fines Herbes

Ingredients

Directions

Prepare

  1. In a bowl, whisk the eggs until well combined.

  2. Add minced herbs, eschalot, salt, and pepper; mix gently.

Cook and serve

  1. Heat a small pan over medium heat and add butter or oil.

  2. Pour the egg mixture into the pan and cook without stirring.

  3. When the edges begin to set, keep the center slightly runny.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 the structure of the omelette as they cook, giving it body and a tender texture.
Butter or oil
Conducts heat evenly and keeps the eggs from sticking to the pan, adding a little richness.
Minced herbs
Add fresh aroma and flavour that brightens the mild, savoury eggs.

The step that matters

Keep the center slightly runny. Eggs turn firm and rubbery when overcooked because their proteins tighten and squeeze out moisture. Removing the pan from heat while the middle is still soft lets residual heat finish the set and keeps the omelette tender.

“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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