Why it works: Rice and fish work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 270 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Kedgeree for Breakfast
Ingredients
Directions
Boil the rice until tender.
Add the cooked and flaked fish to the rice.
Beat the egg well and stir it into the mixture just before serving.
Ensure the egg does not boil.
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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Rice + fishtop 13% of all pairsSmell alikemoderateCooked together270 recipes
Shared aroma: 2-nonenal (fatty, green).
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Fish + eggtop 22% of all pairsSmell alikemoderateCooked together2,782 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + eggtop 28% of all pairsSmell alikemoderateCooked together8,350 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Forms the starchy base that gives the dish its body.
- Fish
- Provides the main protein and flavour, flaked through the rice.
- Egg
- Sets lightly in the warm rice, adding richness and binding the mixture.
The step that matters
Ensure the egg does not boil. Egg proteins set at high heat, so boiling the egg makes it scramble and turn grainy instead of staying smooth and creamy through the rice.
“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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