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Dessert

Omelette Soufflee

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

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 and 6 whites of the eggs into two bowls.

  2. Butter a half-pint pie dish.

Make the batter

  1. Add 3 ounces of castor sugar to the yolks and beat for 10 minutes.

  2. Stir in ½ ounce of flour until smooth. Add flavoring if desired.

  3. Whip the egg whites to stiff peaks.

  4. Gently fold the whipped whites into the yolk mixture.

Bake and serve

  1. Pour the mixture into the dish. If using jam, add it to the center.

  2. Bake in a 400°F (200°C) oven for 10 minutes.

  3. Serve immediately 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 airy structure, and the yolks add richness and body.
Butter
Greasing the dish keeps the soufflé from sticking so it can rise cleanly.
Flour
Stirred into the yolks, it helps stabilize the base so it holds its shape.
Castor sugar
Beaten with the yolks, it sweetens the base and helps create a smooth, stable mixture.

The step that matters

Gently fold the whipped whites into the yolk mixture. Folding keeps the air bubbles in the whites intact. Stirring or beating them down deflates the foam, so the soufflé rises less and turns 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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