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Eggs.— Sur LA Platee

A simple baked eggs dish cooked in butter and seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 118,511 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Oven, in the book's wordsA moderate oven

Ingredients

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

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Melt the butter in a baking dish.

  2. Carefully break the eggs into the melted butter.

  3. Season with pepper and salt.

Bake and serve

  1. Bake in a 350°F (175°C) oven until the whites are set.

  2. Serve in the same 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 + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + peppertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together85,512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Egg + peppertop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together48,824 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
Set proteins form the structure of the dish as the whites firm up in the oven.
Butter
Adds fat and richness, and coats the dish so the eggs sit in warm fat.

The step that matters

Bake until the whites are set. Egg whites set at around 60 to 70°C, while yolks need more heat to firm. Pulling the dish too early leaves runny whites, and baking too long makes the yolks dry and rubbery.

“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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