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Suikred Eggs

SuiKred Eggs are eggs baked in cups with breadcrumbs, ham, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Suikred Eggs

Ingredients

Directions

Prepare

  1. Butter the shilling dishes.

  2. In a bowl, combine the bread crumbs, chicken or ham, and enough cream to achieve a smooth, moist consistency. Season the mixture with salt and pepper to taste.

Assemble

  1. Place a tablespoon of the mixture into each dish.

  2. Break an egg into each dish and season with a dash of salt and pepper.

  3. Cover with more of the mixture and cook as you would eggs à la Parisienne.

Serve

  1. Serve in the cups.

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

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

  2. Bread + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set to a soft, tender custard that forms the body of each serving.
Bread crumbs
Absorb cream and add body, helping the mixture hold a moist texture around the egg.
Cream
Adds moisture and richness, keeping the crumb mixture smooth and tender as it cooks.
Chicken or ham
Contributes savory flavor and a little substance to the crumb layers.

The step that matters

Cover with more of the mixture and cook as you would eggs à la Parisienne. The egg must be cooked gently enough that the white sets while the yolk stays soft. The crumb layers insulate the egg, so overcooking leaves it firm and dry.

“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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