Name: Egg Vermicelli
Ingredients: 3 eggs; 1 cup thin white sauce; 4 to 5 slices of toast; slices of bacon

Why it works: Egg and sauce are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Egg Vermicelli

Ingredients

3 eggs
1 cup thin white sauce
4 to 5 slices of toast
slices of bacon

Directions

Prepare the eggs

Boil the eggs for 20 minutes.
Separate the yolks and chop the whites finely.

Make and serve

Stir the chopped whites into the thin white sauce and mix well.
Pour the sauce over the toast slices.
Rub the yolks through a strainer over the sauce.
Garnish with pieces of toast and slices of bacon.

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.

Egg + saucetop 39% of all pairs

Smell alikelow

Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs: Whites set and add body to the sauce, while the yolks give richness and a crumbly garnish.
Thin white sauce: Forms the creamy moist base that coats the toast and carries the egg.
Toast: Provides a crisp, absorbent base that holds the sauce.
Bacon: Adds salty, savoury flavour and fat as a garnish.

“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.