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Poached Eggs with Mushrooms

Poached eggs served with a mushroom sauce made from canned mushrooms, butter, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Poached Eggs with Mushrooms

10 poached eggs

Ingredients

Directions

Make the mushroom sauce

  1. In a saucepan, combine the mushrooms and butter.

  2. Season with salt and pepper, then add the lemon juice.

  3. Cook for 10 minutes until heated through.

  4. Thicken the sauce as desired.

Assemble and serve

  1. Arrange the poached eggs around a platter.

  2. Pour the mushroom sauce over the eggs and place the mushrooms in the center.

  3. Serve hot with toast.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

What each ingredient does

Mushrooms
Provide the main body and earthy flavor of the sauce.
Butter
Adds richness and a silky texture to the mushroom sauce.
Poached eggs
Serve as the soft, runny-yolked centerpiece of the dish.
Lemon juice
Adds a bright acidity that balances the rich butter and eggs.

The step that matters

Thicken the sauce as desired. The record gives no method or amount for thickening, so the cook must judge the consistency by eye. Reducing the liquid by simmering concentrates flavor and thickens it, while too much heat can make a butter sauce separate or turn greasy.

“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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