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Ramakins

A small omelet flavored with parsley, green onions, and optional ham or tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Ramakins

Ingredients

Directions

Make the batter

  1. In a bowl, mix the eggs, milk, flour, parsley, green onions, pepper, salt, and nutmeg until smooth.

  2. Heat butter in a small frying pan until bubbling.

Cook and serve

  1. Pour the batter into the pan and cook until the bottom is golden brown.

  2. If desired, add chopped ham or grated tongue before flipping.

  3. Flip the omelet and cook the other side until golden.

  4. Serve hot, folded in half.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 they cook, holding it together.
Butter
Fat that conducts heat into the pan and browns the surface of the omelet.
Milk
Adds moisture and makes the batter pourable and tender when cooked.
Flour
Thickens the batter slightly so the omelet holds together when flipped.

The step that matters

Flip the omelet and cook the other side until golden. Egg proteins set quickly, so flipping too early can tear the omelet. Waiting until the underside is set and golden keeps it intact and gives even browning.

Swap the onion

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

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

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