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Broiled Ham and Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Ham and Eggs

Ingredients

Directions

  1. Fry the ham slices until the fat is cooked but the lean is not crispy.

  2. Optionally, add a little boiling water to the pan to keep the ham moist.

  3. Remove the ham when done and gently break the eggs into the pan without breaking the yolks.

  4. Fry the eggs for about three minutes without turning them.

  5. Trim the uneven edges of the eggs and arrange them around the ham.

  6. Pour the gravy over the ham and eggs.

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. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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