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Dessert

Sweet Omelet Souffle

A sweet omelet souffle made with eggs, butter, rice flour, sugar, and served with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour 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 ↓

Sweet 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 the eggs

  1. In a bowl, combine rice flour and sugar with the egg yolks and beat until stiff.

  2. In a separate bowl, whip the egg whites with a pinch of salt until they form stiff peaks.

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

Cook and serve

  1. Melt the butter in a small omelet pan over medium heat.

  2. Pour the egg mixture into the pan and cook until the edges begin to set, about 3 minutes.

  3. Transfer the pan to a 400°F (200°C) oven for 3 to 4 minutes to cook the top.

  4. Carefully turn the omelet out onto a warm plate, place a tablespoon of hot jam in the center, and fold it over.

  5. 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 + flourtop 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. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 form the airy structure, and the yolks add richness and set the omelet.
Butter
Fat that coats the pan, adding flavor and helping the omelet release and brown lightly.
Rice flour
Adds a little starch to help the yolk mixture hold its structure during cooking.
Caster sugar
Sweetens the omelet and helps stabilize the beaten yolks.

The step that matters

Folding the whipped whites into the yolks. Whites hold air only when whipped to stiff peaks. Folding gently keeps that air in, so the omelet rises and stays light rather than deflating into a dense, flat result.

“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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