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Omelette Souffle

A light, airy omelette made by folding stiff beaten egg whites into yolk mixture and baking.

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

Omelette Souffle

Ingredients

Directions

Prepare the batter

  1. Beat the egg yolks in a bowl until they are lemon‑colored.

  2. Add the milk, salt, and pepper to the yolks and mix well.

  3. Beat the egg whites in a separate bowl until very stiff.

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

Cook and finish

  1. Heat the butter in a pan, then pour in the omelette mixture.

  2. Cook on the stovetop until the bottom is brown, then transfer to the oven for a few minutes to dry the surface.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air and provide the light, risen structure; yolks add richness and set the body.
Milk
Adds moisture and softness, loosening the yolk mixture so it stays tender when cooked.
Butter
Fat that prevents sticking and gives the bottom a golden, browned crust.

The step that matters

Folding the egg whites into the yolks. Stiff whites hold air that gives the omelette its lift. Stirring or overmixing knocks that air out, so fold gently with a spatula to keep the mixture light.

“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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