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Dessert

Omelette Souffle

A sweet soufflé made from eggs, powdered sugar, butter, rice flour, and flavored with vanilla, orange‑flower water, or lemon rind.

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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

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

  2. Add the sugar, rice flour, and your choice of flavoring to the yolks and stir well.

  3. Whip the egg whites until stiff and gently fold them into the yolk mixture.

Cook and bake

  1. Melt the butter in a small frying pan over medium heat until it bubbles.

  2. Pour the batter into the pan and cook until set, turning the edges to form an oval shape.

  3. Transfer the omelet to a well-buttered silver dish.

  4. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes.

  5. Sprinkle powdered sugar over the soufflé 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 + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

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 trap air for lift, while yolks add richness and set the structure.
Powdered sugar
Sweetens the batter and helps the whites stay stable when folded in.
Butter
Fat that coats the pan and adds richness and browning to the base.
Rice flour
Light starch that helps the batter hold its shape as it sets.

The step that matters

Folding the whipped whites into the yolk mixture. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them causes the soufflé to rise less and turn dense.

Swap the vanilla

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

  1. Raisinfits about as well
  2. Vanillathe original
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against egg, sugar, butter, rice, flour. 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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