Why it works: Rice and fish work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 270 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Kedgeree for Breakfast
Ingredients
Directions
Boil the rice until tender.
Add the cooked and flaked fish to the rice.
Beat the egg well and stir it in just before serving, ensuring it does not boil.
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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Rice + fishtop 13% of all pairsSmell alikemoderateCooked together270 recipes
Shared aroma: 2-nonenal (fatty, green).
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Fish + eggtop 22% of all pairsSmell alikemoderateCooked together2,782 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + eggtop 28% of all pairsSmell alikemoderateCooked together8,350 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Forms the bulk of the dish and gives it its body as it cooks tender.
- Fish
- Supplies the main flavour and flaked texture through the dish.
- Egg
- Sets gently in the warm rice, adding richness and a creamy texture.
The step that matters
Adding the egg. Beaten egg stirred into hot rice thickens and sets as it warms. If it boils, the egg scrambles and curdles, so it should be added just before serving and kept off a boil.
“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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