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Omelette Souffle

A sweet omelette made with eggs, cream, sugar, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Souffle

Ingredients

Directions

Prepare the mixture

  1. Separate the yolks and whites of the eggs into two bowls.

  2. Add the sugar and cream to the yolks and stir with a wooden spoon.

  3. Whip the egg whites until stiff, then gently fold them into the yolk mixture.

Cook

  1. Melt the butter in a small frying pan until frothy.

  2. Pour the mixture into the pan and cook like a sweet omelette, keeping it free from the pan.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  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
Whipped whites trap air to give the soufflé its light, risen structure, while the yolks enrich and set it.
Cream
Adds moisture and richness, keeping the yolk mixture tender as it cooks.
Loaf sugar
Sweetens the omelette and helps the yolks brown lightly in the pan.
Butter
Fat in the frying pan that browns the base and keeps the omelette from sticking.

The step that matters

Folding the whites into the yolks. Whites hold air only while stiff, so folding gently keeps bubbles intact; overmixing deflates them and the soufflé cooks up flat and dense.

“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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