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Egg Vermicelli

A sauce of milk, butter, flour, and salt with chopped egg white, served over toasted bread rings and garnished with toast points and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread 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 Vermicelli

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine milk, butter, flour, and salt to make a sauce.

  2. Reheat the chopped egg white in the sauce.

Toast and assemble

  1. Cut each slice of bread into rings and toast until lightly browned.

  2. Arrange the toasted bread on a serving dish.

  3. Pour the sauce over the bread.

  4. Pour the yolk of the egg through a strainer and cover the sauce with it.

  5. Garnish with toast points and parsley.

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. Butter + breadtop 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the liquid base of the sauce, giving it a smooth, pourable body.
Butter
Adds fat and richness to the sauce, carrying flavour and a silky mouthfeel.
Flour
Thickens the milk into a sauce as its starch swells when heated.
Hard cooked egg white
Adds chopped protein pieces that give the sauce body and a mild, savoury taste.
Bread
Provides the crisp, toasted base that the sauce is poured over.

The step that matters

Pour the yolk through a strainer. Pressing the yolk through a strainer breaks it into fine, even crumbs. Large lumps would sit unevenly on the sauce and taste dry, so a fine, even texture matters.

Swap the parsley

How well each one fits the dish's main ingredients (milk, egg, butter, bread, flour):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against milk, egg, butter, bread, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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