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Egg Toast

A toasted bread slice dipped in beaten egg and milk mixture, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Toast

Ingredients

Directions

Prepare the egg mixture

  1. Beat the egg until light.

  2. Add the milk and salt to the egg, mixing well.

  3. Dip the slices of bread into the mixture.

Cook and serve

  1. Heat a griddle and grease it with a little butter.

  2. Fry the toast on both sides until golden brown.

  3. Serve hot.

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. Milk + buttertop 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread
Soaks up the egg mixture, becoming moist inside while the outside crisps when fried.
Egg
Binds with the milk to coat the bread and sets during frying, giving a custard-like layer.
Milk
Thins the egg and adds moisture, so the coating stays tender rather than dry.
Butter
Greases the griddle and helps the surface brown evenly.

The step that matters

Fry the toast on both sides until golden brown. Browning comes from the Maillard reaction at the surface, which needs enough heat. Too low and the toast steams soft; too high and the outside burns before the egg layer sets through.

“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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