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Spinach Soup with Parmesan Biscuits and Poached Eggs

By bbcfood · From Open Recipes · 23 ingredients
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Why it works: Spinach and egg are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 2,189 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 2
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Spinach + eggtop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together2,189 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + tarragontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,259 recipes

    Shared aroma: estragole (anise, licorice).

  4. Garlic + spinachtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together2,433 recipes

    Shared aroma: 1-hexanol (resin, flower).

  5. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

Flavor stand-ins for the tarragon

How well each one fits the dish's main ingredients (butter, onion, white wine, garlic, parsley, spinach, cream):

  1. Thymebetter flavor fit
  2. Pepperabout as good a flavor fit
  3. Celeryabout as good a flavor fit
  4. Tarragonthe original

Fit is the average pairing score against butter, onion, white wine, garlic, parsley, spinach, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).