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Dessert

Cheese Eokdue

A baked cheese soufflé made with butter, flour, milk, cheese, eggs, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Cheese Eokdue

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the sauce

  1. In a small saucepan, melt the butter and flour over medium heat until bubbling.

  2. Add the milk or cream and stir until smooth to create a thick white sauce.

  3. Mix in the grated cheese, salt, and cayenne until well combined.

  4. Remove from heat and stir in the beaten egg yolks.

Finish the batter

  1. Whisk the egg whites until stiff and gently fold them into the mixture.

  2. Butter a baking dish that will be half filled with the mixture.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) until golden brown.

  2. Serve immediately, as it will fall if left to sit.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter and flour
Form a roux that thickens the milk into a stable white sauce base.
Milk or cream
Provides the liquid that turns the roux into a smooth, thick sauce.
Cheese
Adds savory flavor and fat, and helps the base set as it cooks.
Egg yolks
Enrich the base with fat and help bind it into a smooth custard-like mixture.
Egg whites
Whipped to stiff foam, they trap air that expands in the oven to lift the soufflé.

The step that matters

Folding in the whipped egg whites. Whites hold air only while whipped and intact. Folding gently keeps the bubbles, which expand in the oven to give rise. Overmixing deflates them, leaving a flat, dense soufflé.

“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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