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Omelet Souffle

A light, airy orange‑flavored omelette soufflé baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet 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

  1. Preheat the oven to 400°F (200°C).

  2. Beat the egg whites until stiff peaks form.

  3. In a separate bowl, beat the egg yolks with the orange juice, orange rind, cornstarch, salt, and sugar.

  4. Gently fold the egg whites into the yolk mixture.

Bake and serve

  1. Pour the mixture into a greased baking dish or individual cups.

  2. Bake for 8 to 10 minutes in a gas oven or 16 minutes in a conventional oven.

  3. Serve immediately to prevent collapsing.

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. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 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 + orangetop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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 stiff peaks, they trap air that lifts the omelette as it bakes.
Egg yolks
Enrich the base with richness and flavour, and help set the structure as they cook.
Cornstarch
Thickens the yolk base so it holds some structure and resists collapsing.
Sugar
Adds sweetness and helps balance the orange and the eggs.
Orange juice and rind
Add acidity and citrus aroma that flavour the omelette.

The step that matters

Serve immediately. The air trapped in the whipped whites expands in the oven and then slowly escapes once it is out of the heat, so the soufflé falls if it waits.

Swap the orange

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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