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Eggs and Artichokes

Eggs and artichokes baked with white sauce, Parmesan, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Eggs and Artichokes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the Jerusalem artichokes until tender.

  2. Slice the cooked Jerusalem artichokes.

  3. Place the sliced artichokes in a fireproof dish.

  4. Hard boil the eggs.

  5. Let the boiled eggs cool.

  6. Shell the cooled eggs.

  7. Chop the shelled eggs.

Assemble and bake

  1. Spread the chopped eggs over the sliced artichokes.

  2. Pour the white sauce over the artichokes and eggs.

  3. Dust the mixture with breadcrumbs.

  4. Heat in a 400°F (200°C) oven until thoroughly hot.

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. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Jerusalem artichoke + parmesan cheesetop 19% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Sauce + parmesan cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,294 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Jerusalem artichokes
Form the tender, starchy base layer that absorbs the sauce and softens with cooking.
Eggs
Add body and richness through their protein, setting gently when hard boiled and heated.
White sauce
Adds moisture and creaminess, binding the artichokes and eggs together as it heats.
Breadcrumbs
Form a crisp, golden topping through browning in the hot oven.

The step that matters

Heat in a 400°F (200°C) oven until thoroughly hot. The dish is only assembled from cooked ingredients, so it needs enough heat to warm through evenly. Underheating leaves the sauce and center cool, while overbaking can dry the sauce and over-brown the breadcrumbs.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (egg, sauce, parmesan cheese):

  1. Asparagusfits better
  2. Spinachfits better
  3. Tomatofits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, sauce, parmesan cheese. 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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