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Omelette Soufflee

A light, airy omelette soufflé made with eggs, flour, butter, and caster sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. 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.

Make the batter

  1. Separate 4 yolks and 6 whites into two bowls.

  2. Add 3 oz. caster sugar to the yolks and beat for 10 minutes.

  3. Stir in ⅓ cup flour smoothly.

  4. Whip the egg whites to stiff peaks and gently fold into the yolk mixture.

  5. Butter a ½ pint pie dish and pour in the mixture.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 10 minutes.

  2. Serve immediately to prevent falling.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Whipped whites trap air and lift the mixture, while the yolks add richness and set structure.
Flour
Adds structure so the risen mixture holds some shape after baking.
Caster sugar
Adds sweetness and helps the yolks beat into a stable, thick base.
Butter
Adds fat and flavour and helps the dish release from the pan.

The step that matters

Fold the whipped whites gently. Folding gently keeps the air bubbles in the whites intact. Those bubbles are what make the soufflé rise, so overmixing deflates it and it bakes flat.

“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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