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Oyster Souffle

A light oyster dish cooked in a pan with eggs, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Oyster Souffle

Ingredients

Directions

Prepare

  1. Combine chopped oysters, eggs, milk, salt, and cayenne pepper in a bowl.

Cook and serve

  1. Melt the butter in a hot pan until it is smoking.

  2. Add the oyster mixture to the pan and stir lightly with a whisk.

  3. Cook until the mixture is a delicate brown.

  4. Serve on a hot platter.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Pepper + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  4. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  5. Walnut + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Oysters
Provide the main flavour and body of the dish, cut fine so they distribute through the egg.
Eggs
Set when cooked, giving the soufflé its structure and light, tender texture.
Milk
Adds moisture and softness to the egg mixture, keeping it tender as it cooks.
Butter
Melted in the hot pan to fry the mixture and give it a browned, rich surface.

The step that matters

Cook until the mixture is a delicate brown. Eggs set and toughen with prolonged heat, so the mixture should be removed once just set and lightly browned. Overcooking makes it dry and rubbery.

Swap the walnut

How well each one fits the dish's main ingredients (oyster, egg, milk, pepper, butter):

  1. Peasfits about as well
  2. Walnutthe original
  3. Lima beansfits about as well
  4. Pecansfits about as well

Fit is the average pairing score against oyster, egg, milk, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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