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Omelet Souffle

A light, airy omelette soufflé made with egg whites, yolks, sugar, and flavoring, baked until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. Beat the yolks and powdered sugar together until light and creamy; add flavoring.

  2. In a separate bowl, beat the egg whites until stiff peaks form.

  3. Gently fold the egg whites into the yolk mixture using a spoon in a rotary motion.

Bake and serve

  1. Pour the mixture into a buttered baking dish with sides 2-3 inches high.

  2. Smooth the top, sprinkle with sugar, and bake until risen and golden.

  3. Serve immediately to prevent it from falling.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into stiff peaks, they trap air and make the omelette light and risen.
Egg yolks
Add richness and a creamy base that gives the mixture body and flavor.
Powdered sugar
Sweetens the yolks and dissolves easily into the creamy base.

The step that matters

Folding the egg whites into the yolk mixture. Stirring or beating the whites back in knocks out the air they hold, so the omelette will not rise well. Use a gentle rotary motion with a spoon to keep the foam intact.

“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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