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Omelet Souffle

A light, sweet omelet soufflé flavored with lemon zest and nutmeg, finished with powdered sugar glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Omelet Souffle

Ingredients

Directions

Prepare

  1. Break the eggs, separating the yolks and whites.

  2. Place the whites in a cold place.

  3. In a bowl, mix the yolks with powdered sugar, lemon zest, nutmeg, and lemon juice.

  4. Heat gently.

  5. Add cream to the yolk mixture and stir well.

  6. Whip the egg whites until stiff peaks form.

Cook and serve

  1. In a buttered omelet pan over low heat, pour in the yolk mixture.

  2. Gently fold in the whipped egg whites.

  3. Turn the omelet onto a dish, glaze with powdered sugar.

  4. Place in the oven.

  5. Sprinkle more sugar on top before serving.

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 + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trap air when whipped, giving the omelet its light, puffed structure.
Egg yolks
Yolks add richness and set gently, giving the custard-like body of the omelet.
Cream
Adds moisture and richness, keeping the yolk mixture soft and tender.
Powdered sugar
Sweetens the mixture and helps the glazed top brown lightly.

The step that matters

Folding in the whipped whites. Whites hold air only while whipped; stirring them in vigorously deflates the foam, so fold gently to keep the omelet light and puffed.

Swap the lemon

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

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

Fit is the average pairing score against egg, sugar, nutmeg, cream, 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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