Egg and Kidney on Toast

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 + breadtop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

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

2. Bread + eggtop 13% of all pairs
   Smell alikemoderate
   Cooked together22,662 recipes

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

3. Lamb + breadtop 14% of all pairs
   Smell alikemoderate
   Cooked together598 recipes

   Shared aroma: 2-undecenal (sweet).

4. Butter + saucetop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

5. Butter + eggtop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

What each ingredient does

Lamb's kidney

Forms the savoury, meaty filling that gives the dish its main flavour.

Butter

Melts to cook the kidney and adds richness and browning.

Thick sauce

Binds the minced kidney into a spreadable mixture and adds moisture.

Bread

Toasted base that holds the filling and adds crisp contrast.

Egg

Poached egg adds richness and a runny yolk that moistens the filling.

The step that matters