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Poached Eggs with Tomato Sauce

Poached eggs served on buttered toast with tomato sauce.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Poached Eggs with Tomato Sauce

Ingredients

Directions

Make the sauce

  1. Can tomatoes; add a teaspoon salt.

  2. Add a large tablespoon flour; pepper.

  3. Add onion; 12 eggs.

  4. Cook tomatoes and onion; strain; place on stove and thicken with flour dissolved in a little water and stirred until smooth.

  5. Put in seasonings.

Poach and serve

  1. Poach eggs.

  2. Place poached eggs on buttered toast on individual plates and cover with tomato sauce.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into soft, tender pieces when poached, forming the main body of the dish.
Flour
Thickens the tomato sauce as its starch swells in hot liquid.
Toast
Provides a buttered base that holds the poached eggs and sauce.

The step that matters

Thicken the sauce with flour dissolved in water. Flour must be dissolved in a little cold water and stirred smooth before it goes in, otherwise it forms lumps. Starch thickens the sauce only as it heats, so the sauce should be stirred while it simmers until it is smooth and coats a spoon.

“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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