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Omelettes and Soufflees

A light, airy omelette made by folding stiff egg whites into a sweet yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Omelettes and Soufflees

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare the eggs

  1. Separate the egg whites from the yolks.

  2. Whip the egg whites until very stiff.

  3. In a separate bowl, beat the egg yolks with sugar and salt.

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

Cook the omelette

  1. Heat a special omelette pan and add butter.

  2. Pour the mixture into the pan and cook until set.

Serve

  1. Serve immediately while hot.

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).

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 for a light, risen structure, while the yolks enrich and set the custard.
Butter
Adds fat and richness and helps keep the omelette from sticking to the pan.
Sugar
Adds gentle sweetness and helps the beaten yolks taste balanced.

The step that matters

Gently fold the whipped egg whites into the yolk mixture. Whipped whites hold trapped air that gives the soufflé omelette its lift. Heavy stirring deflates the foam, so fold slowly with a spatula, cutting through and turning the mixture until just combined.

“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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