Skip to main content
Main

Egg Fondue

A cooked mixture of eggs, cheese, cream, and spices served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Fondue

Ingredients

Directions

Make the egg mixture

  1. Beat the eggs until thoroughly mixed.

  2. Add the cheese, cream, salt, and cayenne pepper to the eggs and mix well.

Cook and serve

  1. Melt the butter in a saucepan without letting it color.

  2. Pour the egg and cheese mixture into the saucepan.

  3. Stir constantly until the mixture is smooth and jelly‑like.

  4. Serve the fondue 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Eggs
Set into a smooth, thick custard as they are heated, giving the fondue its body.
Cheese
Melts into the eggs to add richness and savory flavor.
Cream
Adds moisture and softness, keeping the mixture silky rather than rubbery.
Butter
Coats the saucepan and adds fat and flavor to the cooking base.

The step that matters

Stir constantly until smooth and jelly-like. Egg proteins set with heat and can curdle or scorch if they cook unevenly. Constant stirring over gentle heat keeps the mixture smooth and evenly thickened.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes