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Omelette Soujlee a LA Creme

A light omelette made with egg whites and whipped cream, baked and topped with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Soujlee a LA Creme

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.

Make the omelette

  1. Beat the egg whites until stiff peaks form.

  2. Gently fold in the whipped cream.

  3. Melt butter in a pan and pour in the mixture.

  4. Cook until set, then turn it out onto a dish.

Bake and serve

  1. Place in a 350°F (175°C) oven for about 15 minutes.

  2. Sprinkle sugar over the top, then 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. 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 peaks, they give the omelette its airy, light structure.
Whipped cream
Folded in gently, it adds moisture and a soft, tender texture.
Butter
Melted in the pan, it adds richness and helps the omelette brown and release.
Sugar
Sprinkled on top, it adds sweetness and a light caramelized finish.

The step that matters

Fold the whipped cream in gently. Egg white foam holds its air through stiff peaks, and vigorous stirring collapses those bubbles. Gentle folding keeps the mixture light so the omelette rises and stays tender.

“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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