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Omelet Soufflee

A light, airy omelette made by folding beaten egg whites into a milk and flour mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omelet Soufflee

Ingredients

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.

Make the batter

  1. Stir the flour into the milk and strain through a sieve.

  2. Add the beaten egg yolks and mix well.

Fold and bake

  1. Just before baking, fold in the stiffly beaten egg whites.

  2. Bake in a quick oven at 400°F (200°C) until set.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 into a foam that traps air, lifting the omelette so it rises and stays light.
Egg yolks
Add richness and help the mixture set into a tender custard-like texture when baked.
Flour
Thickens the milk and gives the batter enough body to hold its shape while baking.
Milk
Provides the liquid base that keeps the omelette moist and soft as it cooks.

The step that matters

Folding in the egg whites just before baking. Stiffly beaten whites hold trapped air that makes the omelette rise. Folding gently and baking straight away keeps that air in; overmixing or waiting lets the foam deflate, so the result comes out flatter and denser.

“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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