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Omelet Souffle

A light, folded omelet with a sweet jam center, finished with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet Souffle

Ingredients

Directions

Prepare the batter

  1. Separate the egg whites from the yolks.

  2. Add sugar to the yolks and beat well.

  3. Whisk the egg whites to a very stiff froth.

  4. Lightly fold the beaten whites into the yolk mixture.

Cook the omelet

  1. Melt the butter in an omelet pan over medium heat.

  2. Pour the mixture into the pan and cook until set and browned.

  3. Cook the top under a broiler or in the oven until lightly browned.

Fill and serve

  1. Turn the omelet onto a sugared paper.

  2. Make an incision in the center and add a teaspoon of warmed jam.

  3. Fold the omelet over, sift sugar on top, 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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 stiff foam that traps air, giving the omelet its light, puffed structure.
Egg yolks
Enrich the batter with fat and richness and help it set into a tender custard-like texture.
Clarified butter
Fats the pan so the omelet releases cleanly and browns evenly on the surface.
Sugar
Sweetens the omelet and helps the surface brown when cooked.

The step that matters

Folding the beaten whites into the yolks. Stiff whites hold air that gives the omelet its lift. Folding gently, rather than stirring, keeps that air from collapsing, so the omelet stays light instead of flat and dense.

“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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