Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Small Souffles with Candied Peels
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the mixture
Whisk the egg whites until stiff.
Incorporate the sugar, Diavolini, and candied peels.
Bake
Nearly fill small paper cups with the mixture.
Bake the souffles in a slow oven at 300°F (150°C) until they are a very light color.
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked 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 to stiff foam, they trap air and give the souffles their light, risen structure.
- Sugar
- Sweetens the souffles and helps stabilize the whipped egg white foam.
- Candied peels
- Add concentrated citrus-sweet flavor and texture throughout the souffles.
The step that matters
Whisking the egg whites until stiff. Egg whites must be beaten enough to hold air; under-whipped foam collapses and the souffles won't rise. Folding in the sugar, Diavolini and peels gently afterward keeps that trapped air intact.
“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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