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Savotjby Souffle Omelet

A light, fluffy omelet made with egg yolks, egg whites, parsley, shallots, savory herbs, salt, cayenne pepper, and grated Parmesan, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savotjby Souffle Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Separate the egg yolks from the whites.

  2. In a bowl, whisk the yolks until well combined.

  3. Add the chopped parsley, shallots, and dried savory herbs to the yolks.

  4. Whisk the egg whites until stiff peaks form.

  5. Gently fold the egg whites into the yolk mixture.

  6. Season with salt and cayenne pepper.

Bake and serve

  1. Grease a gratin or souffle dish with butter and pour in the mixture.

  2. Sprinkle grated Parmesan cheese on top.

  3. Bake in a preheated oven at 400°F (200°C) for about 15 minutes.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air that makes the omelet rise and turn light.
Egg yolks
Add richness and flavor, and their proteins help set the omelet as it cooks.
Parmesan cheese
Melts and browns on top, adding savory flavor and a golden crust.

The step that matters

Folding the egg whites into the yolks. Fold gently so the whipped whites keep their trapped air. Stirring or deflating them makes the omelet dense instead of puffed and airy.

Swap the shallot

How well each one fits the dish's main ingredients (egg, parsley, pepper, parmesan cheese, butter):

  1. Spinachfits better
  2. Asparagusfits about as well
  3. Chivefits about as well
  4. Shallotthe original

Fit is the average pairing score against egg, parsley, pepper, parmesan cheese, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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