Why it works: Apple and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 7,461 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Apple Sxow
Ingredients
Directions
Prepare the apples
Soak the apples in cold water.
Cook the apples over low heat until soft.
Drain the water, peel, and core the apples.
Place the apples in a deep dish.
Make the soufflé
Beat the egg whites until stiff.
Fold the beaten egg whites into the apples until well combined.
Serve
Transfer to a dessert dish and garnish with myrtle or boxwood.
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.
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Apple + eggtop 30% of all pairsSmell alikelowCooked together7,461 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tart apples
- Cooked to a soft pulp, they supply the bulk, moisture and fruity flavour of the soufflé.
- Egg whites
- Beaten to stiff foam, they trap air and give the soufflé its light, risen structure.
The step that matters
Folding the beaten egg whites into the apples. Stiff egg white foam holds the air that makes a soufflé light. Folding gently keeps that air in; vigorous stirring deflates the foam and leaves a dense result.
“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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