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Omelette Souffle

A light, airy omelette made by folding beaten egg whites into a yolk mixture, baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Omelette Souffle

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

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

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

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

  4. Gently mix the beaten egg whites with the yolk mixture.

Bake and serve

  1. Butter a dish and pour the mixture into it.

  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
Whites trap air when beaten, giving the omelette its light, risen structure; yolks add richness and set in the bake.
Sugar
Sweetens the dish and helps stabilise the beaten yolks and whites.
Vanilla extract
Adds aroma to the yolk mixture.

The step that matters

Gently mix the beaten egg whites with the yolk mixture. Beaten egg whites hold air bubbles that give the soufflé its lift. Vigorous stirring deflates them, so fold gently to keep the mixture light before baking.

“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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