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Another Creamed Egg

A baked dish of eggs topped with a thickened milk and butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Another Creamed Egg

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.

Prepare the eggs

  1. Preheat the oven to 400°F (200°C).

  2. Break as many eggs as will fit into a buttered pie plate without crowding.

  3. Sprinkle the eggs with coarse sea salt and black pepper, and place a small piece of butter on each egg.

Make the cream

  1. In a saucepan, heat 1 cup of milk and thicken it with 2 teaspoons of cornstarch, boiling until it reaches a thick cream consistency.

  2. Pour the thickened milk over the raw eggs, one spoonful at a time.

Bake

  1. Bake in the preheated oven until the eggs are set.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Set into a delicate custard-like structure that forms the body of the dish.
Milk
Provides the liquid base for the thick cream that coats the eggs.
Cornstarch
Thickens the milk into a rich cream that holds its shape over the eggs.
Butter
Adds richness and fat that carries flavor and keeps the eggs tender.

The step that matters

Pouring the thickened milk over the raw eggs. Pouring slowly, one spoonful at a time, spreads the warm cream gently over the eggs so it does not break the yolks or pool unevenly, helping the dish bake evenly.

“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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