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Creole Eggs

A dish of boiled eggs coated in flour and breadcrumbs, fried, served over buttered rice with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Creole Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 4 minutes, then plunge them into cold water.

  2. Carefully shell the eggs, avoiding cracks.

  3. Roll the eggs in flour and then in bread crumbs.

Fry and serve

  1. Fry the coated eggs in deep fat until golden brown.

  2. Serve the fried eggs on a bed of boiled buttered rice with tomato sauce.

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 + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  3. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Form the main body of the dish; the cooked white and yolk are the filling inside the coating.
Flour
Gives the egg a dry surface so the bread crumbs stick evenly before frying.
Bread crumbs
Form a crisp, golden outer crust when fried in hot fat.
Deep fat
Cooks the coating quickly by heat transfer, browning it and crisping the crumbs.

The step that matters

Shell the eggs carefully. Cracks in the cooked egg white let the coating seep in or leave gaps, so the crumbs fall off or the egg fries unevenly and may leak in the hot fat.

Swap the tomato

How well each one fits the dish's main ingredients (egg, flour, bread, rice, sauce):

  1. Shallotfits better
  2. Asparagusfits better
  3. Welsh onionfits better
  4. Tomatothe original

Fit is the average pairing score against egg, flour, bread, rice, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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