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Dessert

Omelet Soufflee

A sweet, airy omelet soufflé made with beaten eggs, sugar, and flavoring, baked until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet 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. In a bowl, beat the yolks of the eggs with the sugar and flavoring essence for six minutes until thick.

  2. Whip the egg whites until very stiff.

  3. Gently fold the whipped whites into the yolk mixture.

Cook and bake

  1. Grease an omelet pan with dissolved butter and pour in the mixture.

  2. Cook over low heat for two minutes, then transfer to a preheated oven at 400°F (200°C) and bake for 4 to 5 minutes until risen.

Serve

  1. Slide the omelet onto a warm dish, sift sugar over it, and 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. 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 the rise, while yolks add richness and set the structure.
Sugar
Sweetens the omelet and helps stabilize the beaten yolks and whites.

The step that matters

Folding the whipped whites into the yolk mixture. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them too much makes the omelet dense and stops it from rising well in the oven.

“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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