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Buttered Eggs Omelettes

Soft boiled eggs served on buttered toasted bread, optionally with fried bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Buttered Eggs Omelettes

Ingredients

Directions

Poach

  1. Break each egg into a separate cup and gently slip it into simmering water.

  2. Allow a little water to enter the cup to help set the egg before it lies freely in the water.

  3. Cook for about 1 minute, ensuring the yolk remains liquid and centered in the white.

Serve on toast

  1. Prepare buttered toasted bread cut into pieces larger than the egg.

  2. Carefully lift the eggs with a small slice, trim any ragged edges, and place them on the bread.

  3. Optionally, serve the eggs on slices of fried bacon.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
White sets around the yolk while the yolk stays liquid, giving a soft, runny centre.
Buttered toasted bread
Crisp, golden base that adds texture and absorbs the runny yolk.

The step that matters

Cook for about 1 minute, keeping the yolk liquid. Egg white begins to set around 60°C while yolk needs more heat to thicken, so a short poach leaves the white firm and the yolk runny. Overcooking sets the yolk and makes the egg rubbery.

“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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