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Dessert

Omelet Soufflé

A sweet soufflé made with eggs, butter, sugar, and rose or orange flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet Soufflé

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare the syrup

  1. Melt the butter in a 5‑inch diameter pan.

  2. In another pan, boil the sugar and orange flower water to make a syrup, then reduce it by half.

Make and bake the omelet

  1. Beat the syrup with the egg yolks, then gently fold in the stiff egg whites.

  2. Pour the mixture into the pan and stir for a few seconds until the bottom sets.

  3. Transfer the pan to a hot oven and bake until golden brown, then turn the omelet out onto a 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

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

  5. Butter + rosetop 27% of all pairs
    Smell alikelow
    Cooked together1,922 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Eggs
Whites trapped by folding give the omelet its light, airy, soufflé-like structure.
Butter
Fat that coats the pan and helps the omelet release and brown on the surface.
Sugar
Sweetens the syrup and helps the surface turn golden brown in the oven.

The step that matters

Folding in the stiff egg whites. Folding gently keeps the air bubbles in the whites. Stirring or deflating them makes the omelet dense instead of light and puffed.

“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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