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Baked Souffle of Eggs

A light, baked egg dish made with milk, eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Souffle of Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the components

  1. Scald the milk with a tiny pinch of baking soda.

  2. Beat the yolks of the eggs until light and creamy.

  3. Beat the egg whites until stiff peaks form.

Combine the batter

  1. Stir the salt, pepper, and butter into the milk, then mix into the yolks.

  2. Gently fold in the egg whites.

Bake and serve

  1. Pour the mixture into a deep, buttered pudding dish.

  2. Bake in a 350°F (175°C) oven for 10 minutes or until delicately browned.

  3. Serve immediately in the baking 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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 the yolks enrich and set the custard structure.
Milk
Provides the liquid base that gives the soufflé its moist, tender body.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Folding in the egg whites. Whites hold air only when whipped to stiff peaks. Stirring vigorously knocks that air out, so the soufflé rises less. Fold gently with a large spatula to keep the lift.

“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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