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Omelette Souffl&E

A sweet soufflé made with eggs, powdered sugar, vanilla, and a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Omelette Souffl&E

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Place a pudding dish inside to heat.

  3. Break the egg whites and yolks in separate bowls.

Make the batter

  1. Beat the yolks until creamy and pale yellow.

  2. Mix in the sifted sugar and vanilla until smooth.

  3. Add a pinch of salt to the egg whites.

  4. Whip the egg whites to a stiff, dry froth.

  5. Gently fold the yolk mixture into the whites, stirring minimally from the bottom upward.

Bake and serve

  1. Butter the heated pudding dish.

  2. Fill the dish no more than halfway with the mixture.

  3. Dredge the top with powdered sugar.

  4. Bake in the hot oven for about 6 minutes.

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

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Eggs
Whipped whites trap air and set into the light, airy structure of the soufflé.
Powdered sugar
Sweetens the batter and helps the top brown lightly in the oven.
Vanilla
Adds aroma to the yolk base.

The step that matters

Gently fold the yolk mixture into the whites. Egg whites hold air only while they are stiff. Stirring hard or too often deflates the foam, so the soufflé rises poorly and turns dense. Folding from the bottom up keeps the air in.

“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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