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Plattered Eggs

Poached eggs served with a tomato and anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and tomato are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 5,890 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Plattered Eggs

Ingredients

Directions

Make the sauce

  1. In a saucepan, heat the tomato puree over medium heat.

  2. Stir in the shredded anchovies until well combined.

Poach and serve

  1. Poach the eggs until the whites are set but the yolks remain runny.

  2. Carefully place the poached eggs on a serving platter.

  3. Pour the tomato and anchovy mixture over the eggs and serve immediately.

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.

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 + tomatotop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

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

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

What each ingredient does

Eggs
Set whites provide structure while the runny yolks add richness and a creamy coating to the sauce.
Tomato puree
Provides moisture and body, forming the base of the sauce that coats the eggs.
Shredded anchovies
Add salty, savory depth that rounds out the acidity of the tomato.

The step that matters

Poach the eggs until the whites are set but the yolks remain runny. Egg white proteins set at lower temperatures than yolk proteins, so the timing must be judged closely. Overcooking firms the yolk, while undercooking leaves the white loose and watery.

“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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