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Eggs in Green Peppers

Baked eggs served in parboiled green peppers with butter, salt, pepper, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Eggs in Green Peppers

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the peppers

  1. Parboil the peppers in boiling water for 5 minutes.

  2. When cool, cut about 1 inch from the pointed end, remove the seeds, and cut off the stem.

  3. Sprinkle the inside with coarse sea salt and black pepper.

Bake and serve

  1. Break an egg into each pepper and place a small piece of butter on top.

  2. Place the peppers in an agate plate and bake at 400°F (200°C) for 20 minutes, or until the egg is firm.

  3. Serve on a slice of toast, surrounded with white or tomato sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg 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 into a firm filling inside the pepper as they cook.
Green peppers
Hold the egg in a shell and turn tender as they bake.
Butter
Adds richness and moisture to the egg as it cooks.

The step that matters

Bake until the egg is firm. Eggs continue to set as they bake, so pulling them too early leaves the white runny, while over-baking makes the yolk dry and rubbery. Check the white for firmness rather than relying only on the clock.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, egg, butter):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against pepper, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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