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Omelet Souffle of

A light, airy omelet soufflé flavored with oysters and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet Souffle of

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 mixture

  1. Beat the egg whites until stiff peaks form.

  2. In a separate bowl, beat the yolks with milk, pepper, and salt.

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

  4. Cut the oysters into small pieces and add them to the mixture.

Cook and serve

  1. Melt butter in a hot omelet pan.

  2. Pour the mixture into the pan and cook without stirring for several minutes.

  3. Run a knife around the edges to prevent burning.

  4. When the center is set, place the pan in a 350°F (175°C) oven until just stiffened.

  5. Fold the omelet 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Whipped whites give the omelet its airy structure, while the yolks add richness and set the body.
Milk
Adds moisture to the yolks, keeping the omelet tender rather than dry.
Oysters
Provide the main filling and savory flavor, cooked gently within the eggs.
Butter
Greases the hot pan and adds richness and browning to the omelet's surface.

The step that matters

Folding the yolks into the whites. Egg whites hold air only when stiff peaks are kept intact. Folding gently rather than stirring preserves trapped air, which lifts the soufflé-style omelet as it cooks.

“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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