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Omelette Souffle'

A light, sweet omelette made by folding whipped egg whites into a yolk mixture with sugar and cream.

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 eggs

  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 peaks form.

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

Cook

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

  2. Pour the mixture into the pan and cook like a sweet omelette.

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. Sugar + creamtop 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
Whites trap air when whipped, giving the dish its light, airy structure.
Pounded loaf sugar
Adds sweetness and helps stabilise the whipped egg whites.
Cream
Adds moisture and richness, making the yolk mixture softer and smoother.
Butter
Fat that coats the pan, prevents sticking and adds browning and flavour.

The step that matters

Gently fold the whipped whites into the yolk mixture. Whipped egg whites hold air that gives the soufflé its lift. Stirring or beating them in harshly knocks out this air, so the dish turns out 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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