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Swiss Eggs

A baked egg dish with grated cheese, butter, and seasoning.

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 2 teaspoons of grated cheese on top of the eggs.

  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 soft, tender custard-like texture as they cook in the ramekins.
Grated cheese
Adds savoury flavour and a rich, browned topping as it melts and heats.
Butter
Adds richness and flavour, and helps prevent the dish from sticking to the ramekins.

The step that matters

Bake until the eggs are lightly set. Egg proteins firm as they heat, so pulling the ramekins out too late leaves the yolks chalky and overcooked. Checking early keeps the yolks soft and the whites tender.

“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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