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Omelette-soufflee

A light, airy omelette made by folding beaten egg whites into yolk and white sauce, then cooked until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Omelette-soufflee

Ingredients

Directions

Make the batter

  1. Beat the egg yolks into the white sauce until well mixed.

  2. Whip the egg whites until frothy and gently fold them into the yolk mixture.

Cook and serve

  1. Pour the mixture into a deep dish and add pieces of butter on top.

  2. Cook over medium heat until the omelette rises.

  3. Serve immediately in the dish it was cooked in to prevent flattening.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Egg yolks
Add richness and help bind the mixture into a smooth base.
White sauce
Gives the base body and moisture so the eggs stay tender.
Egg whites
Whipped into foam, they trap air that lifts the omelette as it cooks.
Butter
Adds fat and flavour and helps the top brown as it cooks.

The step that matters

Folding in the egg whites. Whites must be whipped to soft foam and folded gently so air is kept in the mixture. Overmixing knocks out the air, so the omelette will not rise well.

“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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