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Breakfast

Egg Toast

Egg Toast is a simple dish of stale bread soaked in beaten eggs and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,091 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Egg Toast

Ingredients

Directions

Prepare

  1. Cut off all crusts from the stale bread slices.

  2. Soak the bread slices in well beaten eggs.

Fry

  1. Heat olive oil in a pan until very hot.

  2. Fry the soaked bread slices in the hot oil until golden brown.

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. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Stale bread
Dry, absorbent structure that soaks up the egg and holds its shape when fried.
Eggs
Coat the bread and set in the hot oil, forming a golden, custardy crust.
Olive oil
Conducts heat to the bread and helps the surface brown evenly.

The step that matters

Fry in very hot oil. If the oil is not hot enough, the soaked bread absorbs it and turns greasy and soggy instead of browning. Very hot oil sets the egg quickly on the surface, creating a crisp golden crust.

“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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