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Omelette Souffle

A light, airy omelette soufflé folded with fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and banana are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,536 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Omelette Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the eggs

  1. Beat the egg yolks and whites separately.

  2. Mix the yolks with the sugar.

  3. Fold in the beaten egg whites.

Cook and bake

  1. Melt the butter in an omelette pan.

  2. Pour the egg mixture into the pan and cook slowly until a crust forms on the bottom.

  3. Transfer to a preheated oven at 400 °F (200 °C) and brown the top.

Fill and serve

  1. Cut through the center, roll over once, and add hot cherries or cooked fruit in between.

  2. Serve immediately while hot.

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. Butter + bananatop 15% of all pairs
    Smell alikemoderate
    Cooked together1,536 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + bananatop 19% of all pairs
    Smell alikelow
    Cooked together3,102 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Eggs
Whipped whites and yolks give the omelette its light, airy structure as it sets.
White sugar
Sweetens the yolk mixture and helps the eggs hold a tender texture.
Butter
Fat in the pan that keeps the base from sticking and helps it brown.
Cherries or cooked fruit
Adds moisture and fruity sweetness inside the rolled omelette.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites. Stirring or deflating them makes the soufflé heavy and flat instead of light and risen.

Swap the banana

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

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Bananathe original

Fit is the average pairing score against egg, sugar, butter. 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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