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Eggs Creole

A baked casserole of hard‑cooked eggs in a creamy Creole sauce with peppers, onions, tomato soup, and breadcrumbs.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Eggs Creole

Oven350 °F
Time20 minutes

Ingredients

Directions

Make the white sauce

  1. Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth.

  2. Cook 1 minute, stirring constantly.

  3. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

  4. Remove from heat and set aside.

Make the vegetable and soup mixture

  1. Combine pepper and onion in a container of electric blender or food processor; process until smooth.

  2. Transfer mixture to a medium-size nonstick skillet and cook over low heat until tender.

  3. Add soup and Worcestershire sauce to skillet; continue to cook, uncovered, over low heat until thickened.

Assemble and bake

  1. Layer white sauce, eggs, and soup mixture in a 3-qt casserole dish coated with cooking spray; top with breadcrumbs.

  2. Bake at 350 °F for 20 min or until breadcrumbs are browned and mixture is thoroughly heated.

Nutrition, whole recipe (rough)

1010Calories
32 gProtein
40 gFat
129 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Soupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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

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

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Hard-cooked eggs
Form the main body of the casserole, providing protein and substance in the layers.
All-purpose flour
Thickens the milk into a white sauce as it cooks with the melted margarine.
Skim milk
Forms the liquid base of the white sauce, which thickens as the starch gelatinizes.
Tomato soup
Adds moisture and tomato flavor to the mixture, thickening as it simmers.
Green pepper
Adds savory, slightly bitter vegetable flavor and body once cooked until tender.
Onion
Adds aromatic sweetness and savory depth as it softens over low heat.

The step that matters

Thicken the white sauce fully before layering. Flour must cook in the melted fat and the milk must be stirred over heat until it thickens and bubbles. This cooks out the raw starch taste and sets the sauce, so it does not run thin and watery in the casserole.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against flour, milk, pepper, tomato, sauce, egg. 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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