Name: Omelette Souffle
Ingredients: Egg yolks; Egg whites; Powdered sugar; Cooking spirits

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Souffle

Ingredients

Egg yolks
Egg whites
Powdered sugar
Cooking spirits

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Beat the egg yolks separately and cook them.
Beat the egg whites to a stiff froth.
Cover the omelette with the beaten egg whites.
Place the omelette in a 400°F (200°C) oven to brown lightly.
Sprinkle powdered sugar over the omelette.
Pour a little cooking spirits around the dish, light it, and serve.

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.

Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + spirittop 25% of all pairs

Smell alikemoderate

Cooked together602 recipes

Shared aroma: beta-damascenone (apple, rose).
Egg + spirittop 39% of all pairs

Smell alikelow

Cooked together196 recipes

Shared aroma: acetic acid (sour, vinegar).