Skip to main content
Main

Sweet Omelet Souffle

A light, sweet omelet soufflé folded over warm jam and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sweet Omelet Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the egg yolks and sugar together.

  2. Whisk the egg whites until stiff.

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

Cook and serve

  1. Melt the butter in a pan.

  2. Pour the mixture into the pan.

  3. Cook until set underneath.

  4. Transfer to a 400°F (200°C) oven or hold in front of the fire until set on top.

  5. Turn the omelet onto a hot dish.

  6. Add warm jam on one half of the omelet.

  7. Fold the other half over the jam.

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. 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 for a light, risen structure, while yolks set into a tender body.
Sugar
Sweetens the omelet and helps stabilise the whipped egg whites.
Butter
Greases the pan and adds richness and a golden browning on the base.
Warm jam
Adds fruity sweetness and moisture inside the folded omelet.

The step that matters

Gently fold the egg whites into the yolk mixture. Folding preserves the air bubbles in the whipped whites. Stirring or beating hard deflates them, so the souffle-style omelet will be dense rather than light and puffed.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes