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Dessert

Sweet Omelet Souffle

A light, sweet omelette soufflé made with rice flour, eggs, butter, and topped with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Sweet 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.

Prepare the eggs

  1. In a bowl, combine rice flour and sugar with the egg yolks and beat until stiff.

  2. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.

  3. Gently fold the whipped egg whites into the yolk mixture.

Cook and serve

  1. Melt the butter in a small omelet pan over medium heat.

  2. Pour the egg mixture into the pan and cook until the edges start to set, about 3 minutes.

  3. Transfer the pan to a preheated oven at 350°F (175°C) for 3-4 minutes to cook the top.

  4. Turn the omelet out onto a warm plate, place a tablespoon of hot jam in the center, and fold it over. 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. 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 trap air and set into a light, airy structure.
Rice flour
Provides light structure and helps the omelet hold its shape as it sets.
Castor sugar
Sweetens the omelet and adds tenderness to the yolk mixture.
Butter
Greases the pan and adds richness and browning to the base.

The step that matters

Folding the whipped whites into the yolks. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them makes the omelet dense and flat instead of light and puffed.

“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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