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Omelette Soufflée

A light, airy omelette made by folding beaten egg whites into a lemon‑sugar yolk mixture and baking until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Omelette Soufflée

Ingredients

Directions

Prepare

  1. Break the eggs and separate the whites from the yolks.

  2. Mix the yolks with the sugar and minced lemon peel.

  3. Whip the egg whites until stiff, then fold them into the yolk mixture.

Cook and serve

  1. Melt the butter in a heatproof dish over medium heat.

  2. Once melted, add the egg mixture to the dish.

  3. Place the dish in a Dutch oven or on a very hot surface.

  4. Cook for 5 to 10 minutes until the omelet rises well.

  5. Sprinkle sugar on top 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 and yolks set into the rising, airy structure of the omelette.
Butter
Melted butter coats the dish and adds richness and flavour to the base of the omelette.
Pounded loaf sugar
Sugar sweetens the yolk mixture and adds a light sweetness to the finished omelette.

The step that matters

Folding the whites into the yolks. Folding gently keeps the air bubbles in the whipped whites intact. Deflating them makes the omelette dense instead of rising well.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar, butter):

  1. Vanillafits better
  2. Lemonthe original
  3. Raisinfits about as well
  4. Figfits about as well

Fit is the average pairing score against egg, sugar, 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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