Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Clear Soup, with Poached Eggs
Ingredients
Directions
Prepare
Poach the egg carefully and lightly, trimming the edges neatly.
Place the poached egg in a hot soup plate.
Serve
Pour 1 cup of clear soup gently over the egg.
Sprinkle a little chopped parsley or chervil on top if desired.
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.
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Forms the centrepiece, with a soft set white and runny yolk that enriches the broth.
- Clear soup
- Provides the liquid base and savoury flavour that surrounds the egg.
The step that matters
Poaching the egg lightly. Egg white sets at lower temperatures than the yolk, and gentle heat keeps the white tender and the yolk runny. Overcooking toughens the white and firms the yolk.
“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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