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Omelette 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) · 5 ingredients
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Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Omelette 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.

Prepare

  1. Separate the egg whites from the yolks.

  2. Beat the egg whites until frothy.

  3. Strain the beaten egg whites.

Make the omelette

  1. Mix the yolks with powdered sugar and lemon juice or orange-flower water.

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

  3. Heat butter or ghee in a frying pan.

  4. Pour the omelette mixture into the heated pan.

  5. Cook carefully to avoid burning.

Bake and serve

  1. Sprinkle powdered sugar on top.

  2. Place the pan in the oven to rise at 350°F (175°C) until golden.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
Beaten whites trap air for lift, while yolks add richness and help the omelette set.
Powdered sugar
Adds sweetness and dissolves easily into the yolk mixture.
Lemon juice or orange-flower water
Adds a bright acidity or floral aroma that balances the sweet, rich eggs.
Butter or ghee
Adds fat and flavor and helps the base brown in the pan.

The step that matters

Gently fold the beaten egg whites into the yolk mixture. Beaten egg whites hold air bubbles that make the soufflé rise. Stirring or pressing them hard deflates the foam, so the omelette comes out flat and dense.

Swap the lemon

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

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

Fit is the average pairing score against egg, sugar, 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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