Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Eggs in Batter
Ingredients
Directions
Mix cream, bread crumbs, and salt.
Put one-half tablespoon of the mixture in an egg-shirrer.
Slip in the egg, and cover with the remaining mixture.
Bake six minutes in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Cream + breadtop 24% of all pairsSmell alikelowCooked together5,789 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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
- Egg
- Provides the main body of the dish and sets into a firm, tender mass when heated.
- Thick cream
- Adds moisture and richness, keeping the batter soft as it bakes.
- Fine stale bread crumbs
- Absorb the cream and give the covering a light, soft structure around the egg.
The step that matters
Bake six minutes in a moderate oven. Egg proteins set quickly with heat. Baking too long tightens the white into a rubbery texture and dries out the yolk, so the timing matters.
“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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