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Dessert

Omelette Soufflee

A light, airy omelette soufflé made with eggs, flour, butter, and sugar, baked until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omelette Soufflee

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Separate 4 yolks from the 6 eggs and place them in a bowl; put the egg whites in another bowl.

  2. Add ⅓ cup of castor sugar to the yolks and beat well with a wooden spoon for 10 minutes.

  3. Stir in ½ oz. of flour smoothly; if desired, add about 15 drops of vanilla or other essence for flavor.

Make the soufflé

  1. Whip the egg whites to a stiff froth and gently fold them into the yolk mixture.

  2. Butter the inside of a half‑pint pie dish or soufflé tin with 1½ oz. of butter and pour in the mixture.

  3. If using jam, place it in the center of the soufflé before baking.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) for 10 minutes.

  2. Serve immediately after baking to prevent it from falling.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 give the soufflé its light, airy structure, while yolks add richness.
Flour
Gives the yolk mixture body so the soufflé holds its shape once baked.
Butter
Greases the dish so the soufflé releases cleanly and browns lightly on the sides.
Castor sugar
Sweetens the base and helps stabilise the beaten yolks.

The step that matters

Fold the whites gently. Deflating the whipped egg whites by stirring too hard removes the trapped air that makes the soufflé rise. Fold with a light, sweeping motion to keep the foam intact.

“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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