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Omelette Souffle

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 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.

Prepare the batter

  1. Separate the yolks and whites of the eggs.

  2. Whip the yolks with sugar and milk until smooth.

  3. Whip the egg whites until stiff peaks form.

  4. Gently fold the whipped egg whites into the yolk mixture.

Cook and finish

  1. Pour the mixture into a baking dish or frying pan.

  2. Cook partly on the stovetop, then finish in a preheated oven at 350°F (175°C).

  3. Sift sugar over the top and glaze with a red-hot spoon or iron.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Whites trap air when whipped, giving the omelette its light, soufflé-like structure, while yolks add richness.
Sugar
Adds sweetness and helps the whipped yolks stay smooth and glossy before cooking.
Milk
Adds moisture to the yolk mixture, keeping the cooked omelette tender.

The step that matters

Gently fold the whipped egg whites into the yolk mixture.. Folding gently preserves the air bubbles in the whipped whites. Stirring or beating them down would deflate the foam, leaving the omelette dense instead of light and airy.

“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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