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Cueried Eggs

A dish of eggs poached in a curry‑flavored milk sauce served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Cueried Eggs

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the sauce

  1. Mix curry powder and cornstarch with cold milk to form a smooth paste.

  2. Pour this mixture into a pint of boiling milk, stirring until it thickens.

Poach and serve

  1. Carefully break an egg into a saucer and slip it into the boiling mixture to poach until set.

  2. Prepare squares of buttered toast.

  3. Lift the poached eggs gently onto the toast.

  4. Pour the remaining liquid around the eggs and serve very hot.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 in the hot sauce to form the main body of the dish.
Cornstarch or wheat flour
Thickens the milk into a smooth sauce as it heats.
Milk
Forms the liquid base of the sauce that poaches the eggs.
Curry powder
Adds the spiced flavour to the sauce.

The step that matters

Slipping the egg into the boiling mixture. Eggs dropped from a saucer can break apart or scatter if the cook is rushed. Gentle lowering keeps the white around the yolk, so the egg holds its shape while it sets in the hot liquid.

“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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