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Kedgeree

Kedgeree is a dish of flaked fish, cooked rice, butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Kedgeree

Ingredients

Directions

Prepare

  1. Pick the flesh of the fish from the bones and break it into flakes, removing skin and bones.

  2. Break up the cooked rice with a fork.

Cook and serve

  1. Melt butter in a frying pan, then add the rice and fish.

  2. Stir the mixture briskly until hot, seasoning with salt, pepper, and cayenne.

  3. Stir in the beaten eggs just before serving.

  4. Serve hot on a silver dish if available.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Fish + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together270 recipes

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

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + eggtop 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
Beaten eggs stir in at the end and set lightly, binding the rice and fish together.
Rice
Forms the bulk of the dish, absorbing butter and seasoning while staying separate when broken up.
Fish
Provides the main flavour and flaky texture of the dish.
Butter
Adds fat and richness, carrying flavour through the rice and fish.

The step that matters

Stir in the beaten eggs just before serving. Eggs set when heated, so adding them at the end, off the stove if possible, keeps them soft and creamy rather than scrambled and dry.

“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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