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An Edging for Hashes

A baked rice hash formed into a ring and topped with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

An Edging for Hashes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil 2 teacups of rice for 30 minutes.

  2. Season the rice with a little butter and coarse sea salt.

Shape and bake

  1. Form the rice into a ring around the dish, about 3 to 4 inches high.

  2. Rub the top with the yolk of 1 egg.

  3. Place the dish in a 400°F (200°C) oven to brown.

  4. Once browned, turn the hash into the center of the dish.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked 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, once shaped and browned, gives it a firm, sliceable body.
Egg yolk
Its fat and proteins brown richly in the oven and give the surface a glossy, golden finish.
Butter
Adds fat that carries flavour and helps the rice brown slightly on its surface.

The step that matters

Rubbing the top with egg yolk before browning. The yolk must cover the surface evenly so it browns uniformly. Patchy coverage leaves pale spots and uneven colour, because browning depends on proteins and sugars reacting at high oven heat.

“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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