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Egg a LA Suisse

A small omelet-style egg cooked with butter, cream, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg a LA Suisse

Ingredients

Directions

Prepare

  1. Heat a small omelet pan and place a buttered muffin ring in it.

  2. Add the butter and let it melt, then pour in the cream.

  3. Break the egg into a cup and slip it into the muffin ring.

Cook

  1. Cook until the egg white is set, then remove the ring.

  2. Spoon cream over the egg until fully cooked.

  3. Sprinkle with salt, pepper, and grated cheese.

Serve

  1. Transfer the egg to a hot serving dish and pour the remaining cream from the pan over it.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Egg
Sets into the main structure of the dish as the white cooks firm around the yolk.
Cream
Keeps the egg moist and adds richness as it cooks and forms a sauce in the pan.
Butter
Adds richness and flavour and helps keep the egg from sticking in the buttered ring.
Grated cheese
Adds savoury flavour and a little browning on top of the finished egg.

The step that matters

Cook until the egg white is set, then remove the ring. Egg white sets at moderate heat while the yolk stays soft; removing the ring too early can leave the white runny, and overcooking toughens the egg and dries the cream.

“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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