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Dessert

Egg Soufflé

Egg Soufflé is a baked dish made from butter, flour, milk, cream, eggs, salt, cayenne, and seasonings.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Egg Soufflé

Ingredients

Directions

Make the base

  1. Cream the butter.

  2. Add flour.

  3. Pour in gradually scalded milk and cream.

  4. Cook in double boiler for five minutes.

  5. Add yolks of eggs, beating until thick and lemon-colored.

  6. Remove from fire.

  7. Add seasonings.

Bake and serve

  1. Fold in whites of eggs beaten until stiff and dry.

  2. Turn into a buttered dish, or buttered individual moulds.

  3. Set in pan of hot water.

  4. Bake in a slow oven until firm.

  5. Serve with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.

Nutrition, whole recipe (rough)

841Calories
28 gProtein
32 gFat
109 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 beaten stiff provide the air that lifts the soufflé, and yolks thicken the base.
Flour
Cooked with butter and milk, it forms a thickened base that holds the soufflé together.
Milk and cream
Form the liquid base, adding moisture and richness to the custard.
Butter
Adds fat and flavor and forms the roux with the flour.

The step that matters

Fold in whites of eggs beaten until stiff and dry. Folding gently keeps the air bubbles in the beaten whites. Stirring or deflating them makes the soufflé rise less and turn dense.

“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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