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Dessert

Omelet Souffle

A sweet, airy omelette made with eggs, sugar, flour, vanilla, and topped with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet Souffle

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Make the batter

  1. Whisk the egg yolks and sugar until creamy.

  2. Add the flour and vanilla, then fold in the stiffly beaten egg whites.

  3. Pour the mixture into a greased sauté pan.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until firm and brown.

  2. Turn onto a sugared paper and spread with heated jam or preserved fruit.

  3. Fold in half 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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, giving the soufflé its light, rising structure while the yolks enrich the batter.
Sugar
Sweetens the batter and helps the surface brown during baking.
Flour
Adds a little structure so the soufflé holds its shape after folding.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Overmixing deflates the batter, so the omelette soufflé bakes flat and dense instead of light and puffed.

Swap the vanilla

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

  1. Raisinfits better
  2. Vanillathe original
  3. Lemonfits less well
  4. Figfits less well

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