Skip to main content
Main

Egg Toast

Egg Toast is a simple dish of bread soaked in egg and milk, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Egg Toast

Ingredients

Directions

Make the egg mixture

  1. Beat the egg in a bowl.

  2. Add the milk and salt to the egg and mix well.

Soak and fry

  1. Soak the bread slices in the mixture until slightly soft.

  2. Fry the soaked bread in a well-greased pan or griddle over medium-high heat until light brown.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Bread
Forms the base and absorbs the egg mixture, then browns in the pan.
Egg
Binds the coating and sets when fried, giving the toast structure and richness.
Milk
Adds moisture to the egg mixture so the bread soaks up a softer, thinner coating.

The step that matters

Soak the bread until slightly soft. Bread absorbs liquid quickly, and over-soaking makes it waterlogged and fragile. It can then tear or stay soggy in the pan instead of browning and holding its shape.

“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.

More egg toast recipes

Anchovy 5Broccoli 3Cheese 3Creamed 3Tomato 3 See all 54 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes