Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Honduran Huevos Con Salsa De Chiles
Ingredients
Directions
Make the chili sauce
Sieve chili peppers and their liquid into a 7 or 8 inch skillet.
Stir in flour and salt.
Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly.
Poach and serve
Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness.
Serve with chili sauce from pan.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
- Eggs
- Set in the simmering sauce as they poach, forming the main body of the dish.
- All-purpose flour
- Thickens the chili liquid into a light sauce as it simmers.
- Hot green chili peppers
- Provide the heat and green chili flavor that defines the sauce.
The step that matters
Simmering the eggs over low heat. Eggs cooked too hard or too fast become tough and rubbery. Gentle low heat under a covered lid lets the whites set while the yolks stay soft, as the cook intends.
“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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