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Omelet Souffle

A light, airy omelette made by folding beaten eggs with optional cooked meats or vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelet Souffle

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl and season with salt and pepper.

  2. Cut the cooked additions into small pieces.

  3. Cook the other additions like tomatoes or mushrooms separately.

Cook the omelette

  1. Fry the raw additions like ham or fish in the batter.

  2. Add the eggs to the batter.

  3. Fold the cooked additions into the omelet just before removing it 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Ham + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Provide the structure and body that set to form the soufflé-style omelette.

The step that matters

Fold the cooked additions in just before removing the omelette from the pan. Adding the fillings late means they are only warmed through, not overcooked. Overcooking the egg structure makes it tough and dry, and the delicate foam can collapse.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (egg, pepper, ham):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Mustardfits better
  4. Tomatothe original

Fit is the average pairing score against egg, pepper, ham. 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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