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Egg Pastel

A simple egg and cheese mixture served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Pastel

Ingredients

Directions

Make the eggs

  1. Beat the eggs in a bowl.

  2. Add cheese and butter, mixing well.

  3. Warm the mixture in a saucepan over low heat, stirring until thick.

Serve

  1. Serve the mixture on buttered toast.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set and thicken as they are gently heated, forming the body of the mixture.
Cheese
Adds savoury flavour and richness to the mixture.
Butter
Adds fat, which gives the mixture a smoother, richer texture.

The step that matters

Warm the mixture over low heat. Eggs can scramble or curdle if heated too quickly. Low heat and constant stirring let the proteins set gradually into a smooth, thick mixture.

“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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