Why it works: Bread and butter 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 ↓
Poached Eggs
Ingredients
Directions
Poach the eggs
Bring a frying pan of slightly salted water to a boil.
Carefully break in 6 eggs, ensuring the water does not boil again.
Once the egg whites are set, lift the eggs carefully and place them on the toast.
Prepare the toast
Toast 6 slices of bread and trim them to the size of the eggs.
Butter the toast and arrange it on a heated platter.
Serve
Serve immediately.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Egg whites set around the yolk in the gently simmering water, forming the poached eggs.
- Bread
- Toasted base that gives the eggs a crisp, sturdy surface to rest on.
- Butter
- Adds richness and flavour to the toast and helps the eggs sit on it.
The step that matters
Keep the water below a boil when adding the eggs. At a rolling boil the egg whites churn and scatter before they can set, producing ragged shapes. Water held just below a boil lets the proteins coagulate gently around 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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