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 ↓
Omelet Soufflee
Ingredients
Directions
Prepare the base
Break the yolks of six eggs into a basin, beat them until light, and flavor with lemon juice and grated lemon.
Add six tablespoonsful of sugar.
Beat well together, and mix in lightly five tablespoonsful of cream.
Bake and serve
Place the omelet pan, with a small piece of butter, in a quick oven.
Pour in the eggs, and stir in lightly with a fork the well beaten whites.
Let it cool five or six minutes.
Dust the omelet well with pulverized sugar, and serve as quickly as possible, for it begins to fall when exposed to the air.
It must be served in the dish in which it is baked.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks are beaten to lighten the batter, and whites are folded in to provide the soufflé's rise and structure.
- Sugar
- Sweetens the batter and helps stabilize the beaten eggs.
- Cream
- Adds moisture and richness, giving the batter a softer, tender texture.
- Butter
- Greases the pan so the omelet releases cleanly and browns lightly.
The step that matters
Folding in the whites. Beaten egg whites trap air that makes the soufflé rise. Stir them in too vigorously and the air escapes, so the omelet comes out flat and dense.
Swap the lemon
How well each one fits the dish's main ingredients (butter, egg, sugar, cream):
- Vanillafits better
- Strawberryfits about as well
- Raspberryfits about as well
- Lemonthe original
Fit is the average pairing score against butter, egg, sugar, cream. 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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