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Baked Egg

A simple dish of an egg baked in a buttered dish, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg 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 Egg

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Butter a small shallow dish.

  2. Carefully slip 1 or 2 eggs into the dish without breaking the yolk.

Bake and serve

  1. Place the dish in a pan of boiling water.

  2. Cook in a 350°F (175°C) oven until the egg white is set.

  3. Season with coarse sea salt and serve.

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. Butter + eggtop 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
Provide the main structure, as the proteins in the white set into a firm, tender body when heated.
Butter
Adds richness and a light coating that keeps the egg from sticking to the dish.

The step that matters

Cook in a 350°F (175°C) oven until the egg white is set. Egg white proteins set with gentle heat. Once the white is firm, further cooking tightens the proteins, making the white rubbery and the yolk dry, so check the dish early.

“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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