Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Oyster Patties
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare puff pastry as directed in a proper recipe.
Cut out pastry using round or fluted pastry cutters.
For high cases, use two layers of pastry, wetting the top of the lower layer to adhere the upper layer.
Gild the top of the upper layer with beaten egg.
Make a small circular cut in the top of the patty, about ¼ inch deep, to form the cover.
Bake the cases on a baking sheet, wet with cold water, in a 350°F (175°C) oven until light brown.
Cool the cases, cut out the cover, and remove the inner heavy portion.
Fill the patties with cooked oysters and serve hot or cold.
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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Oyster + eggtop 14% of all pairsSmell alikemoderateCooked together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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