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Baked Eggs

A baked egg dish with riced potatoes, butter, milk, salt, and pimientos.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Eggs

Ingredients

Directions

Prepare the potato mixture

  1. In a bowl, combine hot riced potatoes, butter, milk, and salt.

  2. Beat the mixture hard for three minutes until well combined.

  3. Add pimientos and continue beating until thoroughly blended.

Bake and serve

  1. Transfer the mixture to a buttered baking dish and create a few cavities.

  2. In each cavity, drop an egg.

  3. Bake until the eggs are set.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Riced potatoes
Form the bulk of the dish, giving a soft, moist base that holds the eggs.
Butter
Adds fat for richness and a smoother, more tender texture.
Milk
Adds moisture so the potatoes blend into a spoonable mixture.
Eggs (in the method)
Set with heat to form a firm, cooked topping in each cavity.

The step that matters

Bake until the eggs are set. Eggs cook from the outside in and turn rubbery if overbaked, while underbaked whites stay runny. Pulling them when the whites are just opaque and the yolks still soft keeps the texture tender.

“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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