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Omelette Souffle

A baked omelette made with whipped egg whites, yolks, powdered sugar, butter, and vanilla or rose water.

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 Souffle

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

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

  2. Grease a pudding dish generously with butter.

Make the batter

  1. Whip the egg whites until very stiff and thick enough to cut with a knife.

  2. Beat the yolks until smooth, then add the powdered sugar and flavoring, mixing well.

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

Bake and serve

  1. Pour the mixture into the prepared dish and place it in the oven.

  2. Do not open the oven door for at least 15 minutes.

  3. The omelette should rise and turn golden brown; serve immediately in the bake dish.

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. Butter + vanillatop 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

Eggs
Whipped whites trap air for lift, while yolks add richness and set the custard-like structure.
Powdered sugar
Sweetens the batter and dissolves easily into the yolks for a smooth texture.
Butter
Greases the dish so the omelette releases cleanly and browns the surface.

The step that matters

Folding the whipped whites into the yolks. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them causes the omelette to rise less and turn dense.

“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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