Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Eggs a LA Paris
6 personsIngredients
Directions
Make the mixture
Boil 8 eggs, not too hard.
Take a piece of butter with a large spoon of flour; add a bit of cream; beat these together (excluding the boiled eggs) and season with salt and a little sugar.
Add the yolks of 8 other eggs to this mixture.
Beat the whites and add them to the cream mixture.
Bake
Butter a platter and place half of the mixture on it; bake for 10 minutes.
Add the boiled eggs and the remaining mixture; bake for 10 more minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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.
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.
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and a tender, flavourful texture to the mixture.
- Eggs
- Yolks and whites add richness, and the proteins set the dish as it bakes.
The step that matters
Boil 8 eggs, not too hard.. The boiled eggs keep cooking in the oven afterwards, so boiling them hard can leave the yolks dry and chalky. A slightly soft centre stays tender after baking.
“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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