Why it works: Egg and sorrel work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 307 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Eggs with Sorrel
Ingredients
Directions
Prepare a purée of sorrel.
Spread the purée in a serving dish.
Poach the eggs and place them over the sorrel purée.
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.
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Egg + sorreltop 22% of all pairsSmell alikemoderateCooked together307 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Form the main body of the dish and set into soft, tender cooked whites and yolks.
- Purée of sorrel
- Provides a tangy, acidic base that contrasts with the rich eggs.
The step that matters
Poach the eggs. Eggs cooked in simmering water set quickly; too high a heat or too long a time makes the whites rubbery and the yolks overcooked. Gentle heat keeps the whites tender and the yolks runny.
“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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