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Dessert

Caviare with Eggs

Caviare with Eggs is a dish of hard-boiled eggs filled with caviare, served on buttered brown bread with egg white and raw yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Caviare with Eggs

Ingredients

Directions

Prepare the eggs

  1. Slice hard-boiled eggs and remove the yolks.

  2. Fill the yolk cavities with caviare.

  3. Serve on thin slices of buttered brown bread.

Make the toast

  1. Toast a slice of bread.

  2. Beat the egg white and pipe it around the edge of the toast.

Finish and set

  1. Sprinkle caviare on top and drop a whole raw egg yolk in the center.

  2. Place in the oven to set.

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

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

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

What each ingredient does

Egg white
Sets when heated, forming a firm edge that holds its shape around the toast.
Raw egg yolk
Sets in the oven while staying rich and creamy, adding fat and body to the centre.
Caviare
Adds a salty, briny flavour that contrasts with the rich egg.
Buttered brown bread
Provides a buttered base that adds fat and a nutty flavour.
Toast
Gives a crisp, sturdy base for the piped egg white and yolk.

The step that matters

Place in the oven to set. Heat coagulates egg proteins, so the white firms into a holding edge while the yolk must stay soft. Too long in the oven makes the yolk chalky and rubbery, so watch it closely.

“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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