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Souffle Au Parmesan

A baked cheese soufflé made with butter, eggs, and Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Souffle Au Parmesan

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 base

  1. Melt the butter in a saucepan and stir in the yolks of the eggs.

  2. Once it begins to thicken, remove from heat and mix in the grated cheese until smooth.

  3. Remove from heat and fold in one whipped egg white.

Fold and bake

  1. Whip the remaining egg whites until stiff and gently fold them into the mixture.

  2. Pour the mixture into a soufflé dish and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.

  3. Serve immediately after baking.

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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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, while yolks enrich and help set the custard structure.
Butter
Provides fat and richness, carrying flavour and giving the base a smooth, tender texture.
Parmesan cheese
Adds savoury, salty flavour and helps the base set as it cools.

The step that matters

Folding in the egg whites. Whites must be whipped stiff and folded gently so the air bubbles survive. Overmixing deflates them, and the soufflé will rise less and turn dense.

“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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