Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Small Souffles with Candied Peels
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Whisk the egg whites until stiff.
Incorporate the sugar, Diavolini, and candied peels.
Nearly fill small paper cases with the mixture.
Bake the souffles in a slow oven at 300°F (150°C) until very light in color.
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 + sugartop 21% of all pairsSmell alikemoderateCooked 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
- Whipped into a foam that traps air, giving the soufflé its light, risen structure.
- Sugar
- Sweetens the soufflé and helps stabilize the whipped egg white foam.
- Candied peels
- Adds concentrated citrus sweetness, aroma, and chewy texture to the soufflé.
The step that matters
Incorporate the sugar, Diavolini, and candied peels. Fold gently so the air trapped in the whisked egg whites is preserved. Overmixing deflates the foam, and the soufflés then bake flat and dense instead of rising.
“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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