Why it works: Butter and egg 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 ↓
Boiled Codfish
Ingredients
Directions
Prepare
Soak the codfish overnight.
Cook and serve
Place the soaked codfish in a pan of cold water.
Simmer for two to three hours.
Serve with drawn butter and sliced hard-boiled eggs on top.
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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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Codfish
- Provides the main protein and flakes tender after long, gentle simmering.
- Drawn butter
- Adds fat and richness that moistens the mild, lean fish.
- Hard-boiled eggs
- Add a soft, creamy texture and mild richness as a topping.
The step that matters
Simmer gently for two to three hours. Keeping the water below a hard boil cooks the fish evenly and keeps it tender and moist, while a rolling boil can toughen and break up the flesh.
“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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