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Omelette Soufflee a LA Parisienne

A light, airy omelette soufflé made with beaten egg whites folded into a sweet yolk mixture and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Omelette Soufflee a LA Parisienne

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 batter

  1. Separate the egg whites from the yolks.

  2. Beat the yolks with the sugar until well mixed.

  3. Whip the egg whites until stiff peaks form.

  4. Gently fold the whipped egg whites into the yolk mixture.

Cook and bake

  1. Melt the butter in a frying pan over low heat.

  2. Add the egg mixture to the pan, stirring gently to combine.

  3. Pour the mixture into a buttered dish and bake in a 400°F (200°C) oven.

  4. Serve immediately once it has risen.

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. Sugar + buttertop 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).

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

What each ingredient does

Eggs
Whipped whites trap air, and their set structure lets the dish rise and hold its shape.
Sugar
Sweetens the dish and helps stabilise the whipped egg whites so they hold their foam.
Butter
Adds richness and flavour and keeps the mixture from sticking in the pan.

The step that matters

Gently fold the whipped egg whites into the yolk mixture. Whipped whites hold the air that makes the dish rise. Stirring or beating vigorously deflates the foam, so the soufflé will bake flat and dense.

“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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