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Baked Eggs

Baked eggs mixed with hot riced potatoes, butter, milk, salt, and pimientos, baked until set.

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

Make the potato base

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

  2. Beat the mixture hard for three minutes.

  3. Add the pimientos and continue beating until thoroughly blended.

Bake with the eggs

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

  2. Drop an egg into each cavity.

  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
Provide the starchy bulk that gives the baked base its body and structure.
Butter
Adds fat for richness and a softer, more tender texture.
Milk
Adds moisture and softness to the potato base.
Pimientos
Add mild sweetness, color and a little extra moisture to the mixture.

The step that matters

Beating the potato mixture for three minutes. Vigorous beating ruptures potato starch cells and releases starch, which can make the base gluey and dense. Beat only until the mixture is smooth and blended.

“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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