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Swiss Eggs

Baked eggs topped with grated cheese and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Swiss Eggs

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Butter two ramekin dishes.

  3. Place 2 teaspoons of grated cheese at the bottom of each ramekin.

Assemble and bake

  1. Carefully break an egg into each ramekin.

  2. Sprinkle 1 teaspoon of grated cheese on top of each egg.

  3. Add a small piece of butter and season to taste.

  4. Bake until the eggs are lightly set and serve.

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. 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 to a tender structure as they bake, forming the body of the dish.
Grated cheese
Melts and browns on top while adding savoury, salty flavour.
Butter
Adds richness and helps the dish brown lightly in the ramekin.

The step that matters

Bake until the eggs are lightly set. Eggs keep cooking from residual heat after leaving the oven. Pulling them when the whites are just set and the yolks still look soft keeps them tender rather than 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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