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Steamed Eggs

A simple dish of eggs steamed in milk and extract, served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Eggs

Ingredients

Directions

Prepare

  1. Mix the milk and extract together.

  2. Gently drop the egg into the mixture and sprinkle with salt.

Steam

  1. Place the cup in a saucepan with enough water to come halfway up the cup.

  2. Boil slowly for five minutes.

Serve

  1. Turn onto a slice of buttered toast.

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. Egg + milktop 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

Egg
Its proteins set with gentle heat, giving the dish a soft, custard-like structure.
Milk
Adds moisture and softness, keeping the set egg tender rather than dry.
Extract
Provides the main flavour and aroma in the mixture.

The step that matters

Boil slowly. Egg proteins set best with gentle heat. Vigorous boiling can cause bubbles and holes, and can leave the egg rubbery instead of smooth and tender.

“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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