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Sufbbior Omelette Souffle

A sweet soufflé omelette made with eggs, sugar, flour, and milk, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sufbbior Omelette Souffle

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.

Make the batter

  1. Boil the milk.

  2. In a bowl, stir together the egg yolks, sugar, and flour.

  3. Add the mixture to the hot milk and let it stand without boiling.

Fold and bake

  1. One hour before serving, beat the egg whites to stiff peaks and gently fold them into the mixture.

  2. Bake in a 400°F (200°C) oven until set.

  3. Flavor to taste.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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; yolks help the custard set as it bakes.
Flour
Starch thickens the milk base and gives the soufflé structure as it bakes.
Milk
Forms the liquid base that the egg proteins set into a custard.
Sugar
Adds sweetness and softens the texture of the custard.

The step that matters

Keep the milk from boiling when you add the yolk mixture. Egg yolk proteins set at moderate heat. If the milk boils, the yolks can curdle and form lumps, and the base may turn grainy instead of smooth. Letting it stand off the boil lets the mixture thicken gently and evenly.

“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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