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Egg and Cheese

A baked dish of eggs, milk, wheatmeal, cheese, pepper, and salt.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg and Cheese

Ingredients

Directions

Prepare

  1. Whisk 6 eggs, 1 teacupful of milk, and 1 dessertspoonful of Allinson fine wheatmeal until thickened.

  2. Stir in 2 oz. of grated cheese, pepper, and salt to taste.

  3. Butter a pie dish.

Bake and serve

  1. Pour the thickened mixture into the pie dish.

  2. Break the eggs over the mixture.

  3. Sprinkle the cheese over the eggs and season to taste.

  4. Bake in a moderate oven until the eggs are just set.

Nutrition, whole recipe (rough)

233Calories
14 gProtein
13 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 to form the body of the dish as they cook, giving it a firm, sliceable texture.
Milk
Adds moisture and softness, diluting the eggs so the custard stays tender rather than rubbery.
Allinson fine wheatmeal
Thickens the egg and milk mixture slightly, giving more body and structure before baking.
Cheese (in the method)
Adds fat and savoury flavour, and browns on the surface in the oven.

The step that matters

Bake until the eggs are just set. Egg proteins firm as they heat and turn rubbery and watery if overcooked. Removing the dish once the centre barely wobbles lets residual heat finish the set and keeps the texture tender.

“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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