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 ↓
Souffles— Small, with Candied Peel
Ingredients
Directions
Prepare
Whisk the egg whites until stiff.
Incorporate the sifted sugar, Diavolini, and candied peels.
Nearly fill small paper cases with the mixture.
Bake
Bake until lightly colored.
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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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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, giving the soufflé its rise and light structure.
- Sugar
- Sweetens the batter and helps stabilize the whipped egg white foam.
- Candied peel
- Adds chewy texture and concentrated citrus-like aroma and flavor throughout the soufflé.
The step that matters
Whisk the egg whites until stiff. Stiff egg whites hold air and lift the soufflé as it bakes. Under-whipped whites give a flat result, while over-whipped whites turn grainy and collapse, so stop once firm peaks form and fold gently.
“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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