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Buttered Eggs and Oysters

Eggs and oysters cooked in butter and served on hot buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Buttered Eggs and Oysters

Ingredients

Directions

Prepare

  1. Remove gills from oysters and cut each into three or four pieces.

  2. Beat the eggs in a bowl.

  3. Add the oysters to the beaten eggs.

Cook and serve

  1. Melt the butter in a pot over low heat.

  2. Pour the egg and oyster mixture into the pot.

  3. Add seasoning and stir until creamy.

  4. Serve the mixture heaped on squares of hot buttered toast.

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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into a soft, creamy structure that binds the oysters together.
Oysters
Provide the main savory flavor and a tender, briny texture.
Butter
Adds richness and fat, helping the eggs stay silky and keep from sticking.

The step that matters

Stir the mixture over low heat. Eggs turn grainy and watery when cooked too fast or too hot, because the proteins tighten and squeeze out liquid. Gentle heat and steady stirring keep the curds small 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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