Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Egg and Tomato Sandwiches
Ingredients
Directions
Cook the tomatoes
Skin and slice the tomatoes.
Melt the butter in a saucepan.
Add the tomatoes, pepper, and salt to taste.
Let them simmer for 10 minutes, mashing them well with a wooden spoon.
Set the saucepan aside and allow the tomatoes to cool.
Set the egg mixture
Beat up the eggs.
Mix the eggs with the tomatoes.
Stir the mixture well over the fire until it is well set.
Turn it out and let it get cold.
Assemble
Make into sandwiches in the usual way.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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.
-
Egg + peppertop 33% of all pairsSmell alikelowCooked 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
- Coagulate when heated, setting the mixture into a firm, sliceable body.
- Tomatoes (in the method)
- Provide moisture and acidity, forming the flavourful base the eggs set into.
- Butter (in the method)
- Adds fat and richness, carrying flavour in the initial cooking of the tomatoes.
The step that matters
Stir the mixture well over the fire until it is well set. Egg proteins set at moderate heat, but overheating causes them to tighten and turn rubbery or curdled. Stirring keeps heat even so the mixture sets smoothly without scorching on the base of the pan.
“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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