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Cream Omelet Souffle

A light, airy omelet made with whipped egg whites folded with cream and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Omelet Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the omelet

  1. Melt the butter in a clean omelet pan over medium heat.

  2. Whisk the egg whites until stiff peaks form.

  3. Gently fold in the whipped cream.

  4. Pour half of the mixture into the pan.

  5. Cook for a few seconds.

  6. Toss the omelet halfway over. Cook again.

  7. Transfer to a dish.

  8. Repeat with the remaining mixture.

Bake and serve

  1. Place in a 350°F (175°C) oven for 15 minutes.

  2. Sprinkle sugar on top.

  3. 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whisked to stiff peaks, they trap air and give the omelet its light, airy structure.
Whipped cream
Folded in to add moisture and a tender, creamy texture to the foam.
Butter
Greases the pan so the omelet releases cleanly and adds richness.

The step that matters

Folding in the whipped cream. Folding gently keeps the air bubbles in the whisked egg whites intact. Stirring or deflating the mixture would make the souffle-style omelet dense and flat.

“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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