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Egg Turnovers

Egg turnovers are a savory dish made with bread crumbs, eggs, and optional fillings, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Egg Turnovers

Ingredients

Directions

Prepare the bread

  1. Soak the stale bread crumbs in milk overnight.

  2. In the morning, squeeze out all the milk.

Make the batter

  1. Beat the egg yolks until light and mix with the bread.

  2. Season with salt and pepper.

  3. Fold in the beaten egg whites carefully.

Cook and serve

  1. Bake on a griddle like pancakes, folding one side over like an omelet.

  2. Serve immediately, as they will fall if left standing.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Stale bread crumbs
Absorb the milk and give the turnovers body and a soft, tender crumb.
Milk
Softens the bread and adds moisture to the batter.
Egg yolks
Enrich the batter and add richness and binding to the mixture.
Egg whites
Whipped air folded in gives lift and a light, airy texture.

The step that matters

Fold in the beaten egg whites carefully. Folding preserves the air whipped into the egg whites. Overmixing or stirring deflates the foam, leaving the turnovers dense and flat instead of light and puffed.

“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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