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Omelet Soufflee

A light, airy omelet soufflé made with beaten egg whites folded 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: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet Soufflee

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and mix

  1. Separate the yolks from the whites of the eggs.

  2. In a deep dish, combine the yolks of 5 eggs, sugar, and vanilla; beat for 10 minutes.

  3. In a large bowl, beat the egg whites until very stiff.

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

Bake and serve

  1. Butter a baking dish and pour in the mixture.

  2. Bake in a 350°F (175°C) oven for about 12 minutes.

  3. Sprinkle sugar on top and serve immediately.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Whipped whites give the soufflé its light, airy structure, while yolks add richness and set the custard.
Sugar
Adds sweetness and helps stabilise the beaten egg whites.
Butter
Greasing the dish keeps the soufflé from sticking as it rises and sets.

The step that matters

Folding in the beaten egg whites. Whites hold air only when beaten stiff, and folding gently preserves that trapped air. Stirring vigorously deflates the foam, leaving a dense rather than airy soufflé.

“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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