Name: Deviled Eggs with Tomatoes
Ingredients: 1 tablespoon butter; 1 teaspoon corn starch; 6 eggs

Why it works: Butter and corn are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Deviled Eggs with Tomatoes

Ingredients

1 tablespoon butter
1 teaspoon corn starch
6 eggs

Directions

y% teaspoon grated onion. 1 teaspoon corn starch. 1 pt. tomatoes.
Cook tomatoes with onion, salt and pepper for a few minutes. Add butter and com starch, cook five minutes longer. Beat eggs lightly, stir in tomatoes and serve on toast.

Nutrition, whole recipe (rough)

635Calories

19 gProtein

18 gFat

96 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 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 Mary Elizabeth Lyles Wilson (1860–1924). 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.

Butter + corntop 14% of all pairs

Smell alikemoderate

Cooked together7,345 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Corn + eggtop 26% of all pairs

Smell alikemoderate

Cooked together7,484 recipes

Shared aroma: (e)-2-octenal (fatty, green).