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Omelet Souffle

A light, airy omelette made by folding beaten egg whites into yolk mixture and baking until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet Souffle

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.

Separate and whip

  1. Separate the yolks and whites of the eggs.

  2. Beat the yolks with a pinch of salt until creamy.

  3. In a separate bowl, beat the egg whites until stiff peaks form.

  4. Gently fold the beaten egg whites into the yolk mixture.

Cook and serve

  1. Grease a flat-bottomed pan with butter and heat it over medium heat.

  2. Pour the mixture into the pan and cook until the bottom is set.

  3. Transfer the pan to a preheated oven at 350°F (175°C) to finish cooking until golden.

  4. 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. 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; yolks add richness and help set the structure.

The step that matters

Fold the whites gently into the yolks. Stiff egg whites are full of trapped air that makes the soufflé rise. Vigorous stirring deflates them, so the dish cooks up flat and 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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