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Eggs a LA Meyerbeer

A dish of fried eggs served with browned sausages, broiled lamb kidneys, and a blood gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and lamb match in chemistry and in kitchens. They rank in the top 15% of all ingredient pairs, and 1,189 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

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

Directions

Cook the components

  1. Fry the eggs until cooked.

  2. Cut the fried eggs with a round cutter to leave an even ring of white around the yolk.

  3. Fry the sausages until browned.

  4. Split the lamb kidneys.

  5. Broil the split kidneys until cooked.

Assemble and serve

  1. Garnish the eggs with the sausages and kidneys.

  2. Pour the blood from the kidneys over the eggs.

  3. Add a little rich gravy around the 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 aroma chemistry they share, and how many recipes mention both.

  1. Egg + lambtop 15% of all pairs
    Aroma overlapstrong
    Mentioned together1,189 recipes

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

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

What each ingredient does

Eggs
Form the base of the dish, with the white setting firm when fried.
Sausages
Add fat and savoury flavour, and brown on the surface when fried.
Lamb kidneys
Add rich, savoury meat flavour and a firm texture when cooked.
Rich gravy
Adds moisture and savoury richness around the dish.

“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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