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Omelette Souffle

A light, airy omelette made by folding whipped egg whites into a cooked yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the omelette

  1. Beat the yolks of 8 eggs with 1 tablespoon of water, ¼ teaspoon salt, 1 tablespoon sugar, and the juice of 1 lemon.

  2. Fry the egg mixture in a pan until cooked.

  3. Transfer the cooked mixture to a serving dish.

Top and bake

  1. Whip the 4 reserved egg whites to a froth with additional sugar.

  2. Spread the whipped egg whites over the cooked eggs.

  3. Bake at 350°F (175°C) for a few minutes.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set the cooked base and provide the structure of the omelette.
Egg whites
Whipped into a foam that traps air, giving the topping its light, risen texture.
Sugar
Adds sweetness and helps stabilize the whipped egg white foam.
Lemon juice
Adds acidity that helps stabilize the whipped egg white foam.

The step that matters

Whipping the egg whites. Egg whites beaten to a stiff froth trap air, which lets the topping rise in the oven. Under-whipped whites are runny and deflate, while over-whipped whites turn dry and grainy.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against egg, sugar. 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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