Skip to main content
Main

Buttered Eggs — Indian Style

A baked egg dish with hard‑boiled egg slices, beaten eggs, butter, curry powder, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Buttered Eggs — Indian Style

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the hard‑boiled eggs until firm, peel, and slice them crossways.

  2. Beat the raw eggs and season with salt and pepper.

Assemble

  1. Grease a deep dish with butter and pour in the beaten eggs.

  2. Layer the slices of hard‑boiled eggs on top and add small pieces of butter.

  3. Dust with curry powder and cayenne pepper.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until set.

  2. Serve in the dish used for baking.

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

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Raw eggs
Beaten and baked until set, they form the custard that holds the dish together.
Hard-boiled eggs
Sliced and layered on top, they give the dish its firm, substantial texture.
Butter
Adds richness and moisture, and helps keep the eggs from sticking to the dish.

The step that matters

Baking until set. Eggs set when their proteins coagulate with heat. Pulling the dish too early leaves the custard runny, while overbaking makes it dry and rubbery.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes