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Omelette Souffle

A light, airy omelette made by folding whipped egg whites into yolk mixture and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelette Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the egg yolks and sugar for 10 minutes.

  2. Whip the egg whites until stiff.

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

Cook and serve

  1. Grease a small frying pan or omelette dish with butter.

  2. Bake in a hot oven at 400°F (200°C) for 8 to 10 minutes.

  3. If desired, add a tablespoon of jam before folding the omelette.

  4. Sprinkle with caster sugar and 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into stiff foam that traps air, which lifts the omelette as it bakes.
Egg yolks
Add richness and body, forming the base that the whipped whites are folded into.
Sugar
Sweetens the yolk base and helps stabilise the whipped egg whites.

The step that matters

Gently fold the whipped egg whites into the yolk mixture. Whipped whites hold trapped air that makes the omelette rise. Stirring vigorously or folding roughly deflates the foam, so the result bakes flat and dense instead of light.

“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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