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Dessert

Omelet Soufflee

A light, airy omelet soufflé flavored with lemon and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter 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

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the base

  1. Break the yolks of the eggs into a bowl and beat until light.

  2. Add lemon juice, grated lemon zest, and sugar; mix well.

  3. Gently fold in the cream.

Cook and serve

  1. Preheat the oven to 400°F (200°C).

  2. Heat an omelet pan with a small piece of butter.

  3. Pour in the egg mixture and lightly stir in the beaten egg whites.

  4. Bake for 5 to 6 minutes until set.

  5. Dust with powdered sugar 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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
Egg yolks and whites provide the structure that sets the soufflé as it bakes.
Cream
Adds moisture and richness, keeping the soufflé tender rather than dry.
Sugar
Sweetens the base and helps stabilise the foam while it cooks.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Lightly stir in the beaten egg whites. Stirring too vigorously deflates the whipped egg whites, which give the soufflé its rise. Fold gently so the air bubbles stay intact while the mixture is poured into the pan.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against egg, sugar, cream, 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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