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Vienna Toast

A toasted bread sandwich with egg and butter, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Vienna Toast

Ingredients

Directions

Prepare

  1. Beat the eggs until light.

  2. Roll the bread in the beaten eggs.

Fry and serve

  1. Heat a frying pan on the stove and add the butter.

  2. When the butter is brown, add the bread.

  3. Fry the bread until brown on both sides.

  4. Serve hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread
Soaks up the beaten egg, becoming a soft interior under a browned crust.
Eggs
Coat the bread and set when fried, giving it a custard-like richness.
Butter
Conducts heat into the bread and browns, adding flavor and a golden crust.

The step that matters

Frying the bread in browned butter. The butter should be brown but not burnt when the bread goes in. Too hot and the outside darkens before the egg inside sets; too cool and the bread soaks up butter and turns greasy.

“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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