Skip to main content

Fried Eels

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Eels

Ingredients

Directions

  1. Cut the cleaned eels into three-inch pieces.

  2. Sprinkle coarse sea salt over the eels and let them stand for an hour.

  3. Rinse off the salt.

  4. Dip the eels in the beaten egg.

  5. Roll the eels in bread crumbs.

  6. Fry the eels in boiling fat until golden brown.

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. 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

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes