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Meat or Fish Omelets

A savory omelette made with cold meat or fish, eggs, butter, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk 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 ↓

Meat or Fish Omelets

Ingredients

Directions

Prepare the filling

  1. Remove skin and sinew from the meat or fish and cut it small or pound it to a paste.

  2. In a bowl, mix the meat with spices and coarse sea salt.

Cook the omelette

  1. In a frying pan, melt the butter over medium heat.

  2. Add the meat mixture and cook until it begins to brown.

  3. Beat the eggs in a separate bowl and pour them over the meat in the pan. Alternatively, mix the meat with the eggs before pouring into the pan.

  4. Cook until the eggs are set, then serve hot with garnish of herbs, pickles, or lemon.

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

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

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + buttertop 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
Bind the filling and set into the soft, tender body of the omelette.
Cold meat, fish, game, or poultry
Provides the savoury filling that gives the omelette its main flavour and body.
Butter
Adds richness and helps prevent the eggs and meat from sticking to the pan.

The step that matters

Cooking the eggs until just set. Eggs proteins coagulate with heat; overcooking makes them firm, dry and rubbery, while stopping at just set keeps the omelette tender and moist.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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