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Omelettes and Sotjfflees

A baked egg dish made by folding whipped egg whites into a mixture of egg yolks and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omelettes and Sotjfflees

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

  1. Separate the egg whites from the yolks.

  2. Whip the egg whites until stiff.

Make the batter

  1. Mix the yolks with flour and a pinch of coarse sea salt.

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

  3. Pour the mixture into a greased baking dish.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) for about 10 minutes without opening the door.

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

Eggs
Whipped whites trap air for lift, while yolks add richness and set the structure.
Flour
Gives the yolk mixture body so it holds its shape after folding.

The step that matters

Gently fold the whipped egg whites into the yolk mixture. Folding gently preserves the air bubbles in the whipped whites. Stirring or deflating them vigorously makes the soufflé heavy and flat instead of light and risen.

“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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