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Another Way to Make Omelet Soufflet

A light, airy omelet made with egg yolks, sugar, flour, and orange‑flower water, folded with beaten egg whites and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Another Way to Make Omelet Soufflet

Ingredients

Directions

Make the batter

  1. Beat the egg yolks with sugar, flour, and salt.

  2. Add orange-flower water or lemon peel.

  3. Gently fold in the beaten egg whites.

Cook and serve

  1. Fry the mixture until cooked through.

  2. Serve with grated sugar sprinkled on top.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Enrich the batter and add richness and colour to the omelet.
Egg whites
Whipped into the batter to lighten it and give the omelet an airy structure.
Flour
Adds a little body so the batter holds together while it cooks.
Sugar
Sweetens the omelet and helps the yolks beat to a smooth, stable mixture.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air only when whipped. Stirring them in vigorously knocks out that air, so the omelet turns dense instead of light and soufflé-like.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against egg, sugar, flour. 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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