Name: Eggs a LA Martin
Ingredients: eggs; strong chicken or beef stock; cold meat; red or green pepper; cress

Why it works: Egg and meat match in chemistry and in kitchens. They rank in the top 12% of all ingredient pairs, and 6,274 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Poach the desired number of eggs in muffin rings.
Once cold, pour strong chicken or beef stock over the eggs in the rings.
Put on ice to harden until jellied.
Remove from rings and place on round pieces of cold meat.
Decorate with a narrow strip of red or green pepper.
Serve on a bed of cress.

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 aroma chemistry they share, and how many recipes mention both.

Egg + meattop 12% of all pairs

Aroma overlapstrong

Mentioned together6,274 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Chicken + meattop 5% of all pairs

Aroma overlapmoderate

Mentioned together2,445 recipes

Shared aroma: 3-methylbutanol (malty, whiskey).
Chicken + peppertop 8% of all pairs

Aroma overlapstrong

Mentioned together19,957 recipes

Shared aroma: piperonal (bitter, coconut).
Meat + peppertop 9% of all pairs

Aroma overlapmoderate

Mentioned together8,773 recipes

Shared aroma: guaiacol (smoky, sweet).
Egg + chickentop 18% of all pairs

Aroma overlapmoderate

Mentioned together8,275 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).