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Egg Souffle, with Cheese

A baked egg soufflé flavored with cream, Parmesan, and cayenne, topped with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parmesan cheese and cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Egg Souffle, with Cheese

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Break the yolks of the eggs in a small bowl.

  2. Add cream, Parmesan cheese, melted butter, salt, and cayenne to the yolks.

  3. Mix the yolk mixture well.

Assemble and bake

  1. Gently fold in the whipped egg whites.

  2. Butter a fire-proof dish.

  3. Pour the mixture into the dish, leaving room for it to rise.

  4. Sprinkle grated cheese on top.

  5. Bake at 350°F (175°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. Parmesan cheese + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Parmesan cheese + peppertop 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

Eggs
Whipped whites trap air for lift, while yolks enrich the base and help set the custard.
Parmesan cheese
Adds savoury depth and flavour to the base.
Melted butter
Adds richness and fat, giving a softer, tender crumb.
Cream
Adds moisture and richness to the yolk base.

The step that matters

Gently fold in the whipped egg whites. Egg white foam holds the air that makes the soufflé rise. Stirring or deflating it heavily releases that air, so fold gently and keep the batter light enough to rise in the oven.

“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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