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Omelette Souffle

A light, airy omelette soufflé made with egg yolks, egg whites, vanilla, and powdered sugar, baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and sugar 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 the batter

  1. Beat the yolks of 3 eggs with ½ teaspoon vanilla until light.

  2. In a separate bowl, beat the whites of 6 eggs until soft peaks form.

  3. Gradually add 3 tablespoons powdered sugar to the egg whites and beat until stiff.

  4. Gently fold the beaten yolks into the egg whites.

Bake and serve

  1. Pour the mixture into small dishes or an escallop dish.

  2. Sift additional sugar over the top.

  3. Bake in a preheated oven at 350°F (175°C) for 3 to 5 minutes, depending on size.

  4. 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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Vanilla and sugar 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

Egg whites
Whipped to soft, then stiff peaks, they trap air that lifts the soufflé as it bakes.
Egg yolks
Folded in gently, they enrich the batter and add richness and flavour to the structure.
Powdered sugar
Stabilises the whipped whites and adds sweetness, helping them hold their shape.

The step that matters

Gently fold the beaten yolks into the egg whites. Overmixing knocks out the air trapped in the whipped whites, so the soufflé will rise less and may turn dense.

“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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