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Egg Fondue

A quick fried egg mixture with butter, parmesan, salt, cayenne, and pepper served on buttered toast.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Egg Fondue

Ingredients

Directions

Prepare the eggs

  1. Beat 6 eggs with a fork until light.

  2. Add 2 heaping tablespoons of parmesan cheese, 1/4 teaspoon salt, 1 dash cayenne, and pepper.

Cook and serve

  1. Put a tablespoon of butter in a frying pan and heat until hot.

  2. Pour the egg mixture into the pan, stir until thoroughly cooked and smooth.

  3. Serve on squares of buttered toast.

Nutrition, whole recipe (rough)

302Calories
17 gProtein
25 gFat
4 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
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 Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Set into a soft, cohesive mass as they cook, forming the body of the fondue.
Parmesan cheese
Adds savoury, salty flavour and a little richness to the eggs.
Butter
Fat in the pan that keeps the eggs from sticking and adds richness.

The step that matters

Pour the egg mixture into the pan, stir until thoroughly cooked and smooth.. Eggs set quickly over direct heat, so stirring gently and removing them from the heat while still glossy keeps the mixture smooth rather than grainy or rubbery.

“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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