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Baked Eggs

A baked egg dish made with milk, butter, baking powder, and beaten eggs, cooked until whites are slightly brown.

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Eggs

Ingredients

Directions

Make the egg base

  1. Beat the whites of six eggs to a stiff froth and add a little salt.

  2. Place the mixture on a buttered dish.

  3. Make six holes in the mixture and drop a whole yolk into each hole.

  4. Bake quickly until the whites are slightly brown.

Make the batter

  1. Combine one pint sweet milk, two heaping teaspoons baking powder, and flour to make a thick batter.

  2. Add three eggs well beaten and melted butter the size of an egg.

  3. Fry the batter in a waffle iron until brown.

  4. Combine three eggs, one quart milk, one-half cup melted butter, and one heaping teaspoon baking powder.

  5. Add the whites of eggs and enough flour to make a stiff batter.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
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.

By Hatfield (Mass.). Congregational Church. 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. See the original page.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 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

Eggs
Whites whip into a foam that gives the baked eggs their light, set structure.
Milk
Provides the liquid that turns the batter into a pourable, tender mixture.
Melted butter
Adds richness and moisture, and helps the batter brown in the pan.
Baking powder
Releases gas in the batter so it rises and becomes lighter.

The step that matters

Bake quickly until the whites are slightly brown. Whipped egg whites set quickly with heat, and over-baking dries and toughens them, while the yolks should stay soft.

“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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