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Kedgeree

Kedgeree is a dish of boiled rice, flaked fish, chopped egg white, and seasoned with salt and pepper, cooked in dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Kedgeree

Ingredients

Directions

Prepare the egg

  1. Boil the egg until hard.

  2. Place the egg in cold water and remove the shell.

  3. Chop the egg white into small pieces.

Make the kedgeree

  1. In a bowl, combine the chopped egg white, flaked fish, boiled rice, salt, and pepper.

  2. Heat the dripping in a pan.

  3. Add the fish mixture.

  4. Stir until heated through.

  5. Serve on a hot plate.

  6. Garnish with the egg yolk.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Fish + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together270 recipes

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

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

  4. Egg + fishtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

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

  5. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Fish
Forms the main body of the dish and provides its flaky texture and protein.
Boiled rice
Adds bulk and a soft, absorbent base that holds the other ingredients together.
Egg
Adds richness and a firm, chopped white texture, with the yolk used as a garnish.
Dripping
Fat for frying the mixture, adding flavour and helping it heat evenly in the pan.

The step that matters

Stir until heated through. Fish is delicate and overheating it toughens and dries the flesh. Stir gently over moderate heat only until the fish is hot, so it stays moist and flaky.

“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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