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Curried Eqcs.

A curry-flavored egg dish served with toasted or fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Peas and bread work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓

Curried Eqcs.

Ingredients

Directions

Make the sauce

  1. Press the cooked peas through a puree sieve.

  2. Add enough cream to achieve a sauce-like consistency.

  3. Stir in the curry powder and salt, then heat the mixture in a double boiler until thoroughly warmed.

Assemble and serve

  1. Slice the hard-boiled eggs and arrange them on a heated dish.

  2. Pour the curry sauce over the sliced eggs.

  3. Serve with toasted or fried bread.

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. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cooked peas
Form the body of the sauce once pressed into a smooth puree.
Cream
Adds richness and moisture, thinning the puree into a sauce-like consistency.
Hard-boiled eggs
Provide the main protein and substance of the dish, sliced and served under the sauce.
Curry powder
Supplies the warm, aromatic spice flavour that defines the sauce.

The step that matters

Heating the sauce in a double boiler. Cream-based sauces can curdle or scorch if overheated. Gentle, indirect heat from a double boiler warms the mixture thoroughly without boiling, keeping it smooth.

Swap the peas

How well each one fits the dish's main ingredients (cream, egg, bread):

  1. Pecansfits about as well
  2. Peasthe original
  3. Almondfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against cream, egg, 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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