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Omelette Souffle

A light, airy omelette soufflé folded over fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and banana are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,536 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Omelette Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the eggs

  1. Beat the egg yolks and whites separately.

  2. Mix the yolks with the sugar.

  3. Fold in the beaten egg whites.

Cook and bake

  1. Melt the butter in an omelette pan.

  2. Cook the mixture slowly until a crust forms on the bottom.

  3. Transfer to a 400°F (200°C) oven to brown the top.

Fill and serve

  1. Cut through the center, roll over once, and add the hot cherries or cooked fruit.

  2. Serve immediately.

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. Butter + bananatop 15% of all pairs
    Smell alikemoderate
    Cooked together1,536 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + bananatop 19% of all pairs
    Smell alikelow
    Cooked together3,102 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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 add richness and structure to the soufflé-style omelette.
White sugar
Sweetens the yolk mixture and helps it stay tender and lightly browned on top.
Butter
Greases the pan and adds fat for flavor and a golden crust on the base.
Cherries or cooked fruit
Adds sweetness, moisture and fruit flavor to the filling once the omelette is rolled.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them makes the omelette dense instead of light and puffed.

Swap the banana

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

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

Fit is the average pairing score against egg, sugar, butter. 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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