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Omelette Soufflee

A light, airy omelette soufflé made with beaten egg whites folded into yolk mixture, baked until risen.

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 Soufflee

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. Break the eggs, separating the whites into one bowl and the yolks into another.

  2. Grate a little lemon peel or orange flowers into the yolks.

  3. Beat the yolks well, then add a little sugar and salt.

  4. Beat the egg whites until stiff peaks form.

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

Cook and bake

  1. Melt a lump of butter in a skillet over medium heat.

  2. Pour the omelette mixture into the skillet.

  3. Cook until the bottom is firm enough to hold the liquid part.

  4. Transfer the omelette to a serving dish and bake in the oven at 350°F (175°C) until well risen.

  5. Glaze the top 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. 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. Lemon + sugartop 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).

Lemon and sugar 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
Whites trapped by whipping provide the airy structure that lets the omelette rise.
Egg yolks
Yolks add richness and fat, and their proteins help set the custard-like body.
Sugar
Adds a touch of sweetness and helps the top brown lightly when glazed.

The step that matters

Gently fold the beaten egg whites into the yolk mixture.. Egg whites hold air only while whipped. Heavy stirring deflates the foam, so the omelette will not rise well in the oven.

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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