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Fried Oyster Plant

Fried oyster plant is a dish of boiled oyster plant pieces coated in egg and flour, then fried and salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Fried Oyster Plant

Ingredients

Directions

Prepare

  1. Boil the oyster plant pieces until tender.

  2. Drain the pieces and dip them in the beaten eggs.

  3. Coat the pieces in flour.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. 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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oyster + flourtop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Oyster plant
Forms the main body of the dish, becoming tender when boiled before frying.
Eggs
Bind the flour coating to the pieces so it adheres during frying.
Flour
Forms a dry coating that browns and crisps in the hot fat.

The step that matters

Fry in hot fat until golden brown. If the fat is not hot enough, the coating absorbs more oil and turns greasy instead of crisp. Frying at proper heat sets the flour coating quickly and browns it.

“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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