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Eggs in Green Peppers

A baked dish of eggs placed inside parboiled green peppers, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Eggs in Green Peppers

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the peppers

  1. Parboil the peppers in boiling water for 5 minutes.

  2. Once cool, cut about 1 inch from the pointed end, remove the seeds, and cut off the stem.

  3. Sprinkle the inside with coarse sea salt and black pepper.

Bake and serve

  1. Break an egg into each pepper.

  2. Place a small piece of butter on top of each egg.

  3. Place the peppers in an agate plate and bake at 400°F (200°C) for 20 minutes, or until the egg is firm.

  4. Serve on a slice of toast, surrounded with white or 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Green peppers
Form the hollow cups that hold the egg while it bakes.
Eggs
Set into a firm filling as the heat cooks the white and yolk.
Butter
Adds richness and moisture as it melts over the egg.

The step that matters

Bake until the egg is firm. Eggs set when proteins coagulate with heat. Pulling the peppers too early leaves the white runny, while overbaking makes the yolk chalky and dry.

“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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