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Baked Eggs

Baked eggs with separated whites and yolks, lightly salted and baked until the whites are light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Baked Eggs

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the whites

  1. Preheat the oven to 350°F (175°C).

  2. Separate the egg whites from the yolks.

  3. Slightly salt the egg whites and beat them until stiff.

  4. Spread the beaten egg whites on a well-buttered platter.

Bake

  1. Make small cavities in the egg whites and drop the yolks into them.

  2. Bake until the egg whites are light brown.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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
Beaten whites trap air and set into a light, sturdy structure, while the yolks stay rich and creamy.
Butter
Greasing the platter keeps the set whites from sticking and adds a rich flavor.

The step that matters

Beating the egg whites until stiff. Whites beaten to stiff peaks hold air that gives the baked eggs their light structure. Under-beaten whites collapse and spread, while over-beaten whites turn dry and grainy and lose their elasticity.

“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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