Skip to main content
Main

Omelette Souffle

A light, sweet omelette soufflé with jam filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. 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.

Prepare the batter

  1. Beat the egg yolks with sugar and vanilla essence until combined.

  2. Whip the egg whites to stiff peaks and gently fold them into the yolk mixture.

Cook and bake

  1. Melt the butter in an omelet pan over medium heat.

  2. Pour the egg mixture into the pan and cook for about 2 minutes.

  3. Transfer the pan to a preheated oven at 400 °F (200 °C) and bake for about 5 minutes.

Fill and serve

  1. Fold the omelette with jam inside and serve immediately on a hot 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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 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).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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
Whipped whites give the soufflé its light, airy structure, while yolks add richness and set the body.
Butter
Fat that coats the pan and helps the omelette release and brown lightly.
Sugar
Adds sweetness and helps stabilise the whipped egg mixture.
Jam
Adds sweetness and fruity flavour inside the folded omelette.

The step that matters

Folding the whites into the yolk mixture. Whites hold air only when whipped to stiff peaks. Folding gently preserves that air; stirring vigorously deflates the foam, so the soufflé rises less in the oven.

“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.

More omelette soufflé recipes

Sweet 3 See all 114 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes