Skip to main content
Breakfast

Oujelet with Onions and Parsley

A fried omelet flavored with sautéed onions and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Oujelet with Onions and Parsley

Ingredients

Directions

Prepare the filling

  1. Slice the onion as thin as possible and fry it in a small frying pan with lard, covered to cook without browning.

  2. Chop the parsley and mix it with the eggs, milk, and salt.

Cook and serve

  1. Pour the egg mixture into a greased omelet frying pan over medium heat.

  2. Drain the cooked onion and sprinkle it over the omelet.

  3. Shake the pan to keep the omelet loose from the edges.

  4. When nearly set, roll the omelet and serve with the smooth side up.

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. Onion + parsleytop 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. 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
Set to form the body of the omelet, giving it structure once heated.
Onion
Adds sweetness and savory flavor when cooked gently without browning.
Lard
Fat for frying the onion, adding richness and helping prevent sticking.
Milk
Adds moisture to the egg mixture, keeping the omelet soft and tender.

The step that matters

Shake the pan to keep the omelet loose from the edges. Keeping the egg moving over medium heat prevents it from sticking and overcooking at the edges. Loose, moving egg sets evenly and stays tender rather than tough and browned.

Swap the onion

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

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

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

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes