Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Dropped Eggs
Ingredients
Directions
Bring a pan of water to a boil.
Carefully break each egg close to the water and drop it in slowly to avoid breaking the yolk.
Using a large spoon, gently pour boiling water over the yolk until the white sets.
Remove the egg with a slotted spoon and place it on a dish.
Garnish with parsley and serve on buttered toast.
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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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whites set around the yolk during poaching, forming the body of each egg.
The step that matters
Dropping the eggs into the water. Lowering each egg close to the water keeps it from splashing and breaking. Adding it slowly helps the white hold together around the yolk, so the egg keeps a neat shape.
“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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