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Breakfast

Fkekch Toast

A toasted bread slice coated in a batter of eggs, milk, salt, and corn starch, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fkekch Toast

Ingredients

Directions

Make the batter

  1. Make a batter by whisking together the eggs, milk, salt, and corn-starch.

Dip and fry

  1. Dip thin slices of bread into the batter.

  2. Fry the bread in a well-buttered frying pan until golden brown.

  3. If the bread is very dry, dip it in water first before battering.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Eggs
Set when cooked, giving the batter structure and binding it to the bread.
Milk
Adds moisture and thins the batter so it coats the bread evenly.
Corn-starch
Helps the coating turn crisp and light rather than heavy when fried.
Butter
Fat for frying that browns the coating and adds rich flavour.

The step that matters

Dipping very dry bread in water first. Dry bread soaks up batter unevenly and can turn out patchy. A quick dip in water lets it take up the batter more evenly, but soaking too long makes the bread soggy and it will not crisp when fried.

“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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