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Nureimberg Egg

A fried egg coated in batter and served with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Nureimberg Egg

Ingredients

Directions

Prepare

  1. Boil the egg in water for 10 minutes.

  2. Remove the egg from the water.

  3. Shell the egg.

Batter and fry

  1. Dip the egg in batter.

  2. Fry the egg in hot butter until browned all over.

  3. Dip the egg in batter again.

  4. Repeat until the desired size is achieved.

Serve

  1. Serve on a hot dish.

  2. Pour wine sauce over it.

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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  4. Wine + saucetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + winetop 33% of all pairs
    Smell alikelow
    Cooked together6,918 recipes

    Shared aroma: 2-heptenal (green).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Egg
Forms the core that the batter coats and builds around.
Batter
Forms a coating that sets and browns when fried, adding crispness.
Butter
Conducts heat to brown the batter and adds rich flavour.

The step that matters

Frying in hot butter. Hot butter sets and browns the batter quickly, forming a crisp outer layer. If the butter is not hot enough, the coating absorbs fat and turns greasy and pale instead of browning evenly all over.

“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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