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Another Way to Make Omelette Souflflet

A light, airy omelette soufflé made with egg yolks, sugar, flour, salt, orange‑flower water or lemon peel, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Another Way to Make Omelette Souflflet

Ingredients

Directions

Make the omelette

  1. Beat the egg yolks with sugar, flour, salt, and orange-flower water or lemon peel.

  2. Gently fold in the well-beaten egg whites.

  3. Fry the mixture in a pan until cooked through.

Serve

  1. Serve topped with grated sugar.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

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

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

  5. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Egg whites
Whipped to foam, they trap air and give the omelette its light, puffed soufflé texture.
Egg yolks
Add richness and body, and help bind the mixture as it sets.
Flour
Helps stabilise the batter so it holds together when folded and cooked.
Sugar
Adds sweetness and helps the beaten yolks become smooth and slightly thickened.

The step that matters

Folding in the egg whites. Whites are beaten to foam, and deflating them by stirring or folding too hard lets the air escape. Fold gently and quickly so the omelette stays light and puffed when it cooks.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Orangethe original

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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