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
Preheat the oven to 400°F (200°C).
Grease a tin-lined copper soufflé pan with cold butter.
Make the soufflé
In a bowl, beat the yolks of 3 eggs, 6 tablespoons of powdered sugar, and 1 teaspoon of flavoring until smooth.
In another bowl, beat the whites of 6 eggs to stiff peaks.
Gently fold the yolk mixture into the egg whites using a cutting motion.
Pour the mixture into the prepared pan, dust with powdered sugar, and bake until delicately browned.
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.
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked 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
- Eggs
- Whites trap air for lift, and yolks enrich the structure and flavor of the soufflé.
- Powdered sugar
- Sweetens the batter and helps the surface brown delicately in the oven.
- Flavoring essence or cordial
- Adds aroma and flavor to the soufflé base.
The step that matters
Folding the yolk mixture into the whites. Egg whites hold air bubbles that make the soufflé rise. Folding gently with a cutting motion keeps those bubbles intact; stirring or beating them down makes the soufflé rise poorly 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.
More omelette soufflé recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.