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Welsh Rarebit, with Eggs

A cheese and egg sauce served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Welsh Rarebit, with Eggs

Ingredients

Directions

Prepare

  1. Prepare the toast as directed in the previous recipe.

Make the sauce

  1. Heat the milk in a porcelain-lined saucepan.

  2. Once hot, add the cheese and stir continuously until melted.

  3. Add salt, pepper, and the beaten egg yolk, stirring briefly.

Serve

  1. Pour the mixture over the 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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Cheese + eggtop 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

Grated cheese
Melts into the sauce to give it its rich, savoury flavour and body.
Egg yolk
Enriches and thickens the sauce, helping it hold together when poured over toast.
Milk
Forms the liquid base that the cheese melts into, keeping the sauce smooth.

The step that matters

Add the egg yolk gently. Egg yolk thickens through gentle heat. Adding it to a very hot mixture or stirring it too hard can scramble it, leaving lumps instead of a smooth, creamy sauce.

“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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