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Egg Vbbmioblli

A dish of eggs cooked in a tomato and cheese sauce served on toast.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Vbbmioblli

Ingredients

Directions

Prepare the eggs and toast

  1. Boil three eggs for twenty minutes.

  2. Toast four slices of bread and butter them.

  3. Cut half of the toasted bread into squares, the other half into triangles.

Make the sauce and pour it over the toast

  1. Make a thin sauce by combining one cup milk, one tablespoon butter, one heaping teaspoon flour, one half teaspoon salt, and a little pepper.

  2. Separate the yolks and whites.

  3. Run the whites through a potato sifter and add them to the sauce.

  4. When the sauce is hot, pour it over the toast.

  5. Run the yolks through the sifter over the toast.

Make the onion and cheese topping

  1. Melt one tablespoon butter and cook one tablespoon chopped onion in it.

  2. When the onion is browned, add half a can of tomatoes, a teaspoon salt, and a few grains of cayenne.

  3. Stir and cook until the mixture boils.

  4. Stir in three tablespoon cheese (cut fine or grated) and three unbeaten eggs.

  5. Stir and cook until the eggs are set.

  6. Serve on toast or crackers.

Nutrition, whole recipe (rough)

947Calories
36 gProtein
36 gFat
119 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0
Saucenot 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.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Eggs
Yolks and whites add richness and set to give the sauce and topping body.
Flour
Thickens the milk into a smooth, pourable sauce.
Milk
Forms the liquid base of the sauce, adding moisture and softness.
Cheese
Adds savory flavor and richness to the mixture.
Bread
Provides the toasted base that holds the sauce and topping.

The step that matters

Stir and cook until the eggs are set. Eggs set when heated and coagulate into a soft custard-like texture. Overheating makes them curdle or turn grainy, so cook gently and stop as soon as they firm up.

Swap the onion

How well each one fits the dish's main ingredients (bread, sauce, butter, egg, milk, flour, cheese):

  1. Asparagusfits better
  2. Potatofits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against bread, sauce, butter, egg, milk, flour, cheese. 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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