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Omelette Soufflee

A light, airy omelette soufflé made with eggs, flour, sugar, lemon, butter, and optional orange‑flower water, finished with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Omelette Soufflee

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Separate the egg whites from the yolks.

  2. Add the arrowroot or potato flour, sugar, grated lemon peel, and lemon zest or orange-flower water to the yolks.

  3. Beat the yolk mixture until it forms a batter.

  4. Whip the egg whites until frothy and gently fold them into the batter.

Cook and serve

  1. Heat the butter in an omelet pan until it begins to boil.

  2. Pour the batter into the pan and stir carefully until it begins to firm up.

  3. Transfer the omelette to a small circular dish and place it in a 350°F (175°C) oven for 10 to 30 minutes, depending on how well it was made.

  4. Once risen, sprinkle with powdered sugar and 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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Arrowroot + lemontop 4% of all pairs
    Smell alikestrong
    Cooked together553 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Arrowroot + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

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, and the yolks set to give the soufflé its structure.
Arrowroot or potato flour
Starch thickens the yolk batter and helps it hold its risen shape.
Sugar
Sweetens the batter and helps stabilise the yolks and whites during cooking.
Butter
Fat heated in the pan gives the base a rich flavour and helps it brown.

The step that matters

Folding the whipped whites into the batter. Deflating the whites with heavy stirring removes the trapped air that makes the omelette rise. Fold gently so the batter stays light and the soufflé rises in the oven.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (egg, arrowroot, sugar, lemon, butter):

  1. Vanillafits better
  2. Limefits about as well
  3. Coconutfits about as well
  4. Orangethe original

Fit is the average pairing score against egg, arrowroot, sugar, lemon, butter. 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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