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Egg Vbbmioblli

Toast topped with a thin white sauce, sieved hard-boiled egg whites, and sieved egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Egg Vbbmioblli

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the eggs and toast

  1. Boil the eggs for 20 minutes.

  2. Toast the bread and butter the toast.

  3. Cut half the toast into squares and half into triangles.

  4. Separate the yolks and whites of the boiled eggs.

Make the sauce and serve

  1. In a saucepan, combine milk, butter, flour, salt, and pepper to make a thin sauce.

  2. Run the egg whites through a potato sifter and add to the hot sauce.

  3. Pour the sauce over the toast.

  4. Run the yolks through the sifter over the entire dish.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Boiled eggs supply the whites and yolks that are sifted over the finished dish as garnish and texture.
Butter
Adds richness and fat, enriching the flavour of the sauce and the buttered toast.
Flour
Thickens the milk and butter into a sauce that clings to the toast.
Milk
Forms the liquid base of the white sauce, giving it a smooth, creamy body.

The step that matters

Combining the flour into the milk. Flour clumps if it is added to hot liquid all at once. Stirring it into melted butter first, or whisking it in gradually, lets the starch disperse evenly so the sauce thickens smoothly.

“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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