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Egg Cheese, or Fondue

A cheese fondue made by mixing eggs and grated cheese, cooked with butter and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Cheese, or Fondue

Ingredients

Directions

Prepare

  1. Weigh the eggs and take one-third of their weight in grated cheese.

  2. Break the eggs into a bowl and beat them well, gradually adding the grated cheese.

Cook and serve

  1. Pour the mixture into a saucepan over medium heat.

  2. Add small pieces of butter, one-sixth the weight of the eggs, gradually while stirring.

  3. Continue stirring until the mixture thickens.

  4. Season with salt and pepper, then serve on a hot dish.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Eggs
Set into a thick, creamy structure as they cook and thicken with stirring.
Grated cheese
Adds rich flavour and body, and helps thicken the eggs as they set.
Butter
Adds fat for a smoother, silkier texture and richer mouthfeel.

The step that matters

Continue stirring until the mixture thickens. Egg proteins set over gentle heat and can curdle or scramble if heated too fast or left unstirred. Constant stirring over medium heat keeps the texture smooth and creamy.

“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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