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Egg Chops

Egg Chops are fried, breaded egg-based cutlets served with a tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Chops

Ingredients

Directions

Prepare the egg mixture

  1. Boil the eggs.

  2. Remove the shells.

  3. Rub the yolks through a sieve.

  4. Chop the whites, but do not make them too fine.

  5. Heat the milk in a double boiler.

  6. Mix the butter and flour in a separate bowl.

  7. Add the beaten egg to the butter mixture.

  8. Mix a little warm milk with the butter mixture.

  9. Stir the mixture into the boiling milk.

  10. Season with salt and pepper.

  11. Stir until thick.

  12. Remove from heat.

  13. Let cool until manageable.

Shape and coat

  1. Mold the mixture into chop shapes.

  2. Roll each chop in a beaten egg.

  3. Roll each chop in bread crumbs.

  4. Fry the chops in deep oil until golden brown.

Make the tomato sauce

  1. Strain the canned tomatoes through a sieve.

  2. Thicken the tomatoes with cornstarch.

  3. Add butter, pepper, and salt to the sauce.

  4. Pour the sauce over the chops before serving.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Eggs
Set the mixture and bind it into a firm chop shape when cooked.
Milk
Makes the base sauce that the egg mixture is stirred into, adding moisture and a smooth body.
Butter
Adds richness and fat, carrying flavour through the mixture and sauce.
Flour
Thickens the butter mixture so it holds together before cooling and shaping.
Bread crumbs
Form a crisp, golden coating that browns when the chops are fried.
Cornstarch
Thickens the tomato sauce to a smooth, glossy consistency.

The step that matters

Stir until thick, then let cool until manageable. The mixture must be thickened fully and cooled before shaping. Starch from the flour gelatinises as it heats, and cooling firms the mixture so chops keep their shape instead of slumping or tearing during coating and frying.

Swap the tomato

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against egg, milk, butter, flour, pepper, bread. 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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