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Egg and Gizzard Dog

A baked casserole of chicken gizzards, eggs, bread, and stock.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Egg and Gizzard Dog

Oven175 °C
Timeabout 45 minutes

Ingredients

Directions

Prepare

  1. Heat oven to 175 °C and grease a baking pan.

  2. Put the chicken gizzards in a pan with water covering them by an inch, bring to a boil, reduce heat, and simmer covered for an hour. Drain and cut into little pieces.

  3. Beat raw eggs, milk, mustard, salt, and pepper in a mixing bowl.

Assemble and bake

  1. Arrange the bread on the bottom of the baking pan and pour the egg mixture over the bread.

  2. Place the sliced hard-boiled eggs and gizzards over the bread and pour the beef stock on top.

  3. Cover the baking pan with a lid or tin foil and bake for about 45 minutes.

Serve

  1. Cool the pie and serve while still warm.

Nutrition, whole recipe (rough)

1106Calories
85 gProtein
33 gFat
109 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Chicken100g cooked165
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 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.

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. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Raw eggs
Bind the egg mixture and set to a custard-like structure when baked.
Bread
Soaks up the egg mixture to form the body of the pie.
Milk
Adds moisture and softness to the egg custard.
Hard boiled eggs
Add firm, sliced texture and richness to the pie layers.
Chicken gizzards
Provide the meaty texture and savory flavor of the filling.
Beef stock
Adds savory depth and moisture to the pie.

The step that matters

Simmering the gizzards. Gizzards are tough muscle and need a full, gentle simmer to become tender; boiling hard can toughen them further. Cutting them small after cooking helps the pie stay tender.

Swap the mustard

How well each one fits the dish's main ingredients (chicken, milk, egg, pepper, bread, beef):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Mustardthe original

Fit is the average pairing score against chicken, milk, egg, pepper, bread, beef. 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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