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Omelette Soufflee

A light, airy omelette made with beaten egg whites folded into yolk mixture, baked until puffed.

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 Soufflee

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).

Make the batter

  1. In a bowl, stir the egg yolks, powdered sugar, and vanilla or lemon peel until very stiff.

  2. Gently fold in the stiffly beaten egg whites.

  3. Butter a flat round baking dish that has been warmed.

  4. Pour the mixture into the dish.

Bake

  1. Bake for 15 minutes.

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. Egg + sugartop 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

Egg whites
Whipped into foam, they trap air and provide the lift that makes the dish rise.
Egg yolks
Add richness and structure to the base, helping it set into a tender custard-like texture.
Powdered sugar
Adds sweetness and dissolves easily into the yolks for a smooth mixture.
Vanilla
Adds aroma that complements the eggs and sugar.

The step that matters

Gently fold in the egg whites. The whites hold air from whipping, which gives the soufflé its rise. Stirring vigorously deflates the foam, so the dish will bake flat and dense. Fold with a wide motion until just combined.

“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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