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Poached Eggs with Anchovy or Caviare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Poached Eggs with Anchovy or Caviare

Ingredients

Directions

  1. Poach the eggs in the regular way.

  2. Serve the poached eggs on toast.

  3. Spread the toast with anchovy or caviare for added flavor.

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 + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

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