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Dessert

Omelette Souffle

A sweet soufflé made from separated eggs, powdered sugar, and flavoring, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelette Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Grease a tin-lined copper soufflé dish with cold butter.

Make the batter

  1. In a bowl, combine the yolks of 3 eggs, 6 tablespoons of powdered sugar, and 1 teaspoon of flavoring essence. Beat until smooth.

  2. In a separate bowl, beat the whites of 6 eggs until stiff peaks form.

  3. Gently fold the yolk mixture into the egg whites by cutting down through the whites and turning the mixture over.

Bake and serve

  1. Pour the combined mixture into the prepared dish and dust the top with powdered sugar.

  2. Bake in the preheated oven until delicately browned.

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

Egg whites
Whipped into stiff peaks, they trap air and give the soufflé its light, risen structure.
Egg yolks
Add richness and flavour to the base and help the batter set as it bakes.
Powdered sugar
Sweetens the batter and dissolves easily into the yolks for a smooth base.

The step that matters

Folding the yolk mixture into the whites. Stirring or beating the mixture deflates the whipped whites and removes the air that makes the soufflé rise. Cutting down through the whites and turning them over keeps 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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