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Dessert

Baked Souffle of Eggs

A baked soufflé made from milk, egg yolks, whites, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Souffle of Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the base

  1. Scald the milk with a tiny pinch of baking soda.

  2. Beat the egg yolks until light and creamy.

  3. Beat the egg whites until stiff.

  4. Add salt, pepper, and butter to the milk, then stir into the yolks.

Bake and serve

  1. Quickly fold in the egg whites.

  2. Pour into a deep, buttered pudding dish.

  3. Bake at 350°F (175°C) for 10 minutes or until golden brown.

  4. Serve immediately in the baking dish.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Egg whites
Whipped to stiff foam, they trap air and make the soufflé rise and turn light.
Egg yolks
Enrich the base with richness and help set the custard structure as it bakes.
Milk
Forms the liquid base that the yolks and whites are combined into.
Butter
Adds fat for richness and flavor and helps prevent sticking in the buttered dish.

The step that matters

Quickly fold in the egg whites. Whipped whites lose air when overmixed or left standing, so the soufflé will rise less. Folding gently and baking promptly keeps the trapped air that gives lift.

“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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