Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fried Oysters
Ingredients
Directions
Select nice, large oysters and drain them.
Sprinkle the oysters with coarse sea salt and black pepper.
Roll the oysters in cracker crumbs, then dip them in the beaten egg, and roll them in cracker crumbs again.
Fry the oysters in hot fat until golden brown.
Drain the fried oysters and serve with celery or cabbage salad.
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.
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Oyster + eggtop 14% of all pairsSmell alikemoderateCooked together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
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Oyster + peppertop 22% of all pairsSmell alikelowCooked together7,663 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + eggtop 33% of all pairsSmell alikelowCooked 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
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