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German Toast

German Toast is a fried bread dish coated in beaten eggs and cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

German Toast

Ingredients

Directions

Prepare

  1. Cut nice slices of loaf bread.

  2. Beat the eggs in a bowl.

Cook

  1. Dip each slice of bread in the beaten eggs, coating both sides.

  2. Fry the coated bread in hot butter until golden 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. 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

Loaf bread
Forms the body of the dish and soaks up the egg mixture.
Eggs
Coat the bread and set when cooked, giving structure and a custardy interior.
Butter
Fat for frying that promotes browning and adds rich flavour.

The step that matters

Fry the coated bread in hot butter until golden brown. Butter that is hot enough sets the egg coating quickly and browns the surface. If the pan is too cool, the bread absorbs more butter and turns soggy before it colours.

“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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