Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Omelette Au Persil
Ingredients
Directions
Prepare
Separate the yolks and whites of the eggs.
Mix the chopped parsley with the yolks.
Beat the egg whites until stiff.
Cook
Fold the beaten whites into the yolk mixture.
Cook in a hot skillet until set.
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.
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Provide the structure of the omelette; whipped whites trap air so the omelette stays light and sets when cooked.
- Parsley
- Adds a fresh, herbal aroma and flavour that contrasts with the richness of the eggs.
The step that matters
Beat the egg whites until stiff. Whites must be whipped to stiff peaks to hold air. Under-beaten whites collapse when folded, and over-beaten whites turn dry and grainy, leaving a flat, dense omelette.
“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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