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Baked Eggs with Cheese

Baked eggs topped with cheese, butter, salt, and paprika in ramekins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Baked Eggs with Cheese

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Butter ramekins and drop a whole egg into each.

  3. Add salt and paprika to each egg.

  4. Top each egg with 1 teaspoon of butter and 1 tablespoon of cheese.

Bake and serve

  1. Place ramekins in a baking pan filled with ½ inch of hot water.

  2. Bake until the eggs are set.

  3. Broil briefly to brown the cheese on top.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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 and firm up as they bake, forming the body of the dish.
American cheese
Melts over the egg and browns under the broiler, adding richness and a golden top.
Butter
Adds fat and richness, and helps keep the eggs moist as they bake.

The step that matters

Bake in a water bath until just set. The hot water surrounding the ramekins heats the eggs gently, so the whites set while the yolks stay soft. Overbaking in dry heat makes eggs rubbery and tough.

“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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